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Supreme Chicken Biryani

By Maya Chen

An authentic and flavorful chicken biryani recipe using basmati rice and a blend of aromatic spices, perfect for a hearty meal.

Prep: 40 min · Cook: 45 min · Serves 3 · Cuisine: Indian

Ingredients

• 1 piece chicken thigh, skin on (350g)
• 1/2 piece onion, thinly sliced
• 1/3 can tomatoes, whole or chopped (130g)
• 200 g basmati rice
• 50 g plain yogurt, for curry
• 10 g garlic, minced
• 10 g ginger, minced
• to taste cilantro (pakchee), chopped
• 2 tbsp rice oil (or salad oil)
• 70 ml water, for curry
• 1000 ml water, for boiling rice
• 10 g salt, for boiling rice
• 1 1/3 tsp cumin seeds
• 1 2/3 tsp coriander
• 1/2 tsp turmeric
• 1 2/3 tsp garam masala
• 1/2 tsp chili pepper
• 1 tsp salt, for curry
• 10 g butter, melted
• 4 tbsp plain yogurt, for raita
• 5 g garlic, grated (for raita)
• 2 pinches salt
• to taste chili pepper

Method

1. Prepare Basmati Rice: Rinse basmati rice thoroughly and soak in water for 20 minutes.
2. Prepare Vegetables: Peel and thinly slice the onion. Mince the ginger and garlic. Chop the pakchee into 2cm pieces, reserving some for garnish.
3. Prepare Chicken: Cut chicken thigh into smaller, bite-sized pieces, leaving the skin on or removing it according to preference.
4. Start Curry Base: Heat 2 tablespoons of rice oil in a frying pan over medium-high heat. Add cumin seeds and sauté for about 1 minute until fragrant.
5. Sauté Aromatics: Add the thinly sliced onion and sauté until softened and lightly browned (about 3-4 minutes). Add the minced garlic and ginger, continue to sauté until fragrant and slightly caramelized. The goal is to lightly char them for flavor.
6. Add Tomatoes and Spices: Add 1/3 can (approx. 130g) of whole tomatoes (or cut tomatoes) and break them down with a spoon. Sauté until the moisture evaporates and the tomatoes are well incorporated. Add turmeric (1/2 tsp), coriander (1 2/3 tsp), chili pepper (1/2 tsp), garam masala (1 2/3 tsp), and salt (1 tsp). Sauté for another minute until the spices are fragrant and well mixed.
7. Add Chicken and Yogurt: Add the cut chicken thigh pieces to the pan. Sauté lightly until the chicken is slightly browned. Add 50g of plain yogurt and mix well to combine with the curry base.
8. Simmer Curry: Add 70ml of water. Bring the curry to a simmer and cook for 5 minutes without a lid, allowing the flavors to meld and the chicken to cook through, resulting in a thick, flavorful curry.
9. Prepare Raita (Optional): While the curry is simmering, prepare the raita. In a small bowl, combine 4 tablespoons of plain yogurt, 5g of grated garlic, 2 pinches of salt, and chili pepper to taste. Mix well.
10. Boil Basmati Rice: In a separate pot, bring 1000ml of water to a rolling boil. Add 10g of salt (approx. 1.5 tsp) to the boiling water. Drain the soaked basmati rice and add it to the boiling salted water. Boil for 5 minutes until the rice is al dente (slightly firm in the center).
11. Combine and Steam Biryani: Drain the boiled basmati rice. Gently transfer the rice evenly over the curry in the frying pan. Drizzle 10g of melted butter (microwaved for 20 seconds at 600W) over the rice. Gently mix the rice and curry, making sure not to fully combine but to create contrasting layers of colored and white rice.
12. Final Steaming (Dum Cooking): Cover the frying pan tightly with aluminum foil, then place the lid on top to create a good seal. Cook over very low heat for 10 minutes.
13. Serve: After 10 minutes, turn off the heat. Gently fluff the biryani with a spatula, scooping from the bottom to bring up the saucy chicken and rice. Serve hot on plates and garnish with fresh pakchee. Serve with raita on the side for a cooling contrast.

Original: https://youtu.be/t4T5AN_lZvE?is=xClxIPEz5GUDvhlc

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