Chicken (or Vegetarian) Biryani

Serves 6

Ingredients

For the Marinade (Chicken or Vegan “Chickn”)

• 2 ¼ lbs chicken drumsticks or thighs (skin removed, cut into pieces) or vegan chickn (such as DaringFoods)

• ¾ cup full-fat Greek yogurt

• 5 large garlic cloves, grated (about 1 tbsp)

• 1 ½-inch piece fresh ginger, grated (about 1 tbsp)

• 3 tbsp lemon juice (about 1 lemon)

• 2 ½ tsp kosher salt

• 1 tbsp garam masala

• 1 ½ tsp Kashmiri chili powder (for color + mild heat)

• ½ tsp ground turmeric

• 1 green chile (Thai or serrano), slit lengthwise (optional)

• Small handful of chopped fresh mint leaves

For the Fried Onion

• 2 large yellow onions, thinly julienned

• ⅓ cup neutral oil (vegetable or grapeseed)

• Pinch of salt

• ¼ tsp ground turmeric

For the Rice

• 2 ½ cups basmati rice, rinsed until water runs clear and soaked in water for 30–45 minutes

• 10 cups water

• 6 green cardamom pods

• 5 whole cloves

• 2 dried bay leaves

• 1 star anise

• 1 (2-inch) cinnamon stick

• 3 tbsp kosher salt

For Assembly

• Large pinch saffron threads, bloomed in 3 tbsp warm milk

• 1 tsp rose water (optional)

• 4 tbsp ghee (clarified butter) or butter

• ½ cup fresh mint leaves, roughly chopped

• ½ cup fresh cilantro, roughly chopped

• Zest of 1 lemon, plus lemon wedges for serving

• Optional: pomegranate seeds, for garnish

Method

1. Marinate the Chicken

1. In a large bowl, combine the yogurt, garlic, ginger, lemon juice, salt, garam masala, Kashmiri chili powder, turmeric, green chile, and mint.

2. Make shallow slits in the chicken pieces (skip if using vegan chickn). Add chicken to the bowl and coat thoroughly.

3. Cover and refrigerate for at least 1 hour, ideally overnight. Bring to room temperature before cooking.

2. Fry the Onions

1. Heat oil in a wide Dutch oven or heavy-bottomed skillet over medium heat.

2. Add the onions with a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and caramelized, 10–12 minutes.

3. In the last 30 seconds, stir in turmeric.

4. Remove onions with a slotted spoon onto paper towels. Reserve the onion-infused oil for later.

3. Cook the Chicken

1. In the same Dutch oven, heat 2 tbsp of the reserved onion oil over medium heat.

2. Add the cardamom, cloves, bay leaf, star anise, and cinnamon. Cook until aromatic, about 1 minute.

3. Add the marinated chicken (with all the marinade). Sear over medium-high heat until lightly browned, about 3–4 minutes per side.

4. Lower heat, cover, and simmer until the chicken is just cooked through and the sauce/gravy thickens, 18–20 minutes.

   • If the sauce is too thin, remove chicken and reduce sauce until it coats the back of a spoon. Return chicken to the pot.

4. Prepare the Rice

1. In a large pot, bring 10 cups of water to a boil with the whole spices and salt.

2. Drain the soaked rice and add it to the boiling water.

3. Cook until rice is about 70% done — the grains should be tender outside but still firm inside (about 6 minutes).

4. Drain immediately and spread on a tray or plate to stop cooking.

5. Layer the Biryani (Dum)

1. Keep the cooked chicken (with its gravy) at the bottom of the Dutch oven.

2. Scatter half of the fried onions and half of the chopped herbs over the chicken.

3. Layer half of the rice gently on top.

4. Drizzle with half of the saffron milk, half the ghee, and half the lemon zest.

5. Repeat with remaining rice, onions, herbs, saffron milk, ghee, and zest.

6. Cover the pot tightly with foil, then place the lid on to seal in steam.

6. Dum Cooking (Steaming)

1. Set the Dutch oven over medium heat for 10 minutes to build steam.

2. Reduce to the lowest heat and cook for 20 minutes.

3. Remove from heat and let rest, covered, for another 10 minutes.

7. Serve

1. Gently fluff the biryani with a fork, being careful not to break the rice grains.

2. Garnish with extra mint, cilantro, lemon wedges, and (if using) pomegranate seeds.

3. Serve hot with raita, pickle, or a crisp cucumber salad.

Why This Works

• Yogurt & spice marinade deeply tenderizes the chicken (or vegan substitute) and infuses flavor.

• Caramelized onions add sweetness, depth, and the soul of biryani.

• Layering and dum cooking ensure chicken juices perfume the rice.

• Saffron & rose water bring luxury and fragrance.

• Dutch oven method guarantees even cooking and a home-friendly approach.

A Note from me

This isn’t exactly the recipe I followed the first time I made biryani. It’s the one I crafted afterward — the version I’d make on the second round, building from what I learned along the way.

That’s the beauty of being a home cook: you don’t have to get it “perfect” the first time. You can start simple, borrow inspiration, and then take it as far (or keep it as humble) as you like. Don’t let fear of complexity keep you from trying — even your first attempt will taste wonderful, and each time you make it, you’ll discover little tweaks that bring you closer to your own perfect biryani.