White Biryani
An aromatic main dish fit for company!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 lb chicken (bone in, 1.5 for boneless)
- For the marinade
- 1/2 cup yoghurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp green chili paste (or 2/3 minced green chilies)
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp garama masala powder
- 1 tsp coriander powder
- 1/2 tsp pepper
- 1-2 small pieces of mace (or 1/4 tsp ground)
- grating of nutmeg (a pinch)
- For Cooking
- 1/2 cup oil
- 1/2 tsp cumin seeds
- 2 onions sliced (tennis ball sized)
- 2.5 cup rice ((basmati))
- salt ((see notes))
- For the Potli/ Spice Bundle
- 3 green chilies
- 1 tsp cumin seeds
- 1/2 tbsp saunf (anise seeds)
- 4 green cardamom
- 1 black cardamom
- 1 small piece cinnamon stick
- 1/2 tsp whole black pepper
- 1/2 tsp cloves
- 1 bay leaf
- 3 tbsp chopped fresh mint
- 3 tbsp chopped cilantro/coriander
- 2-3 halved green chilies
- squeeze of lemon juice
- a few drops of kewra essence
Instructions
- 1
Combine the marinade ingredients in a bowl, add the chicken and set aside for at least 30 minutes.
- 2
Heat your pan/wok add oil on medium high heat.
- 3
When the oil is hot, add the cumin seeds then the onions
- 4
Saute until the edges start to change color and then immediately add your marinated chicken.
- 5
Stir the chicken well, sautéing until it's all changed color.
- 6
Add a splash of water, bring it to a simmer then turn down the heat and cook for 20-25 minutes or until the chicken is tender.
- 7
Turn up the heat and dry up the masala, sauteing occasionally, until the oil rises above it, the masala starts to stick to the bottom just a little and the chicken takes on a lovey golden hue. Taste and adjust seasoning.
- 8
Wash the rice well, rinsing till the water turns more or less clear, and soak for at least 30 minutes.
- 9
Place all the ingredients listed in the Potli/Rice Bundle category and set aside until ready to cook
- 10
Bring a large pot of salted water to boil with the potli in it
- 11
Add the washed rice and cook until the grains of rice will break easily with a little pressure, but not become mushy. For me this is usually anywhere between 7-10 minutes.
- 12
Drain the rice and remove the potli.
- 13
Place half your rice on the bottom of your rice pot
- 14
Gently spoon over every single bit of your chicken biryani masala
- 15
Add the mint, cilantro, and green chilies.
- 16
Top with remaining rice
- 17
Now squeeze over a little lemon juice and add a few drops of kewra. Steam on low heat for 20-25 minutes.