Chicken Biryani (Authentic Method)

Ingredients

For the Rice

2 cups basmati rice, rinsed and soaked in water for 30 minutes, then drained

For the Biryani Base

3 tablespoons ghee
1 red onion, large, diced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tomatoes, medium, diced
2 cups chicken broth
1/2 cup coconut milk, full-fat

For the Chicken

1 1/2 pounds chicken pieces, boneless, skinless, cut into 1 1/2-inch cubes

Whole Spices

2 bay leaves
2 cinnamon sticks, 2-inch pieces
6 cardamom pods, green, lightly crushed
6 cloves, whole

Powdered Spices

1 1/2 teaspoons coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne powder, or to taste
1 teaspoon garam masala
1 teaspoon cumin powder
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt, or to taste

For Garnish

1 lime, cut into wedges
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped

Instructions

1
Preheat your oven to 350°F. Ensure your basmati rice has been rinsed thoroughly and soaked in water for at least 30 minutes. Drain the rice completely before proceeding.
⏱️ 5 min•🌡️ 350
2
In a large oven-safe pot or Dutch oven (such as an 'Always Pan' if suitable for oven use), heat the ghee over medium heat. Add 1 bay leaf, 1 cinnamon stick, 3 cardamom pods, and 3 cloves. Bloom these whole spices for approximately 5 seconds until their fragrance is released, being careful not to burn them.
⏱️ 1 min
3
Add the diced red onion to the pot and sauté, stirring occasionally, for 8 to 10 minutes, or until it softens and begins to caramelize. Next, add the diced tomatoes and continue to sauté for another 5 to 7 minutes until they break down and release their juices.
⏱️ 17 min
4
Stir in the ginger paste and garlic paste, cooking for 1 minute until fragrant. Then, add all the powdered spices: coriander powder, turmeric powder, cayenne powder, garam masala, cumin powder, ground black pepper, and salt. Mix thoroughly with the onion and tomato mixture to create a rich, aromatic spice base, cooking for 2 minutes.
⏱️ 3 min
5
Add the chicken pieces to the pot. Sear the chicken for about 1 minute per side, ensuring each piece is coated with the spice mixture. The chicken does not need to be fully cooked at this stage.
⏱️ 3 min
6
Gently stir in the drained basmati rice, chicken broth, and coconut milk. Make sure the rice is evenly distributed at the bottom of the pot. Do not overmix, as this can break the rice grains.
⏱️ 2 min
7
Place the remaining 1 bay leaf, 1 cinnamon stick, 3 cardamom pods, and 3 cloves on top of the rice and chicken mixture. This adds another layer of aroma during cooking.
⏱️ 1 min
8
Cover the pot tightly with a lid or aluminum foil. Transfer the pot to the preheated oven and bake for 20 to 25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min•🌡️ 350
9
Once baked, remove the pot from the oven and let it rest, still covered, for 10 minutes. This allows the steam to redistribute, resulting in perfectly fluffy rice.
⏱️ 10 min
10
Carefully remove the lid. Gently fluff the biryani with a fork, mixing the chicken and rice. Garnish with fresh mint leaves, fresh cilantro, and serve with lime wedges on the side.
⏱️ 3 min