Easy Chicken Biryani – Indian Style

Step 1: Marinate the Chicken

In a bowl, combine 3 tablespoons of thick creamy yogurt, a pinch of Kashmiri chili powder (or mild paprika), and 1/2 teaspoon of turmeric powder. Mix well until combined. Cut 600g (20oz) boneless chicken thighs into good-sized bites and add them to the marinade. Mix thoroughly with your hands, ensuring all chicken pieces are coated. Let the chicken marinate for at least 20-30 minutes, or ideally overnight in the fridge.

Step 2: Sauté Whole Spices and Onions

Heat 2-3 tablespoons of vegetable or sunflower oil in a large pan over medium heat. Add 2-3 green cardamom pods and 1 teaspoon of cumin seeds. Fry for a few seconds until fragrant, releasing their essential oils. Add 200g (7oz) of sliced white onions to the pan and sauté for 6-8 minutes until they start to change color and soften.

Step 3: Add Tomatoes and Puree

While the onions are cooking, slice 3-4 regular tomatoes and 1 green chili. Once the onions are nicely browned, add the sliced tomatoes and green chili to the pan. Cook for 2-3 minutes until the tomatoes soften and become mushy. Use the back of your spoon to gently mash them. Add 1 heaped tablespoon of tomato puree and mix it in really well, cooking until the puree is fully incorporated and the mixture is mushy.

Step 4: Incorporate Ginger, Garlic, and Coriander Powder

Add 1 heaped tablespoon of ginger and garlic paste to the pan, followed by 1 heaped teaspoon of coriander powder. Mix all ingredients thoroughly. The heat should still be on medium.

Step 5: Cook the Marinated Chicken

Add the marinated chicken to the pan, ensuring it's evenly spread. Season with a good amount of salt. Stir well to combine the chicken with the spice mixture. Cook the chicken for 2-3 minutes to seal the pieces. Add about 50ml of water to create a light sauce. Place the lid on the pan and simmer on a very low heat for 5 minutes. The remaining cooking will happen when the rice is layered on top.

Step 6: Prepare Saffron Milk and Herbs

While the chicken simmers, prepare the saffron milk. Place a few strands of saffron in a small bowl and add 2-3 tablespoons of warm milk. Stir to loosen the saffron strands and allow the milk to absorb the yellow color. Chop a generous handful of fresh coriander and fresh mint.

Step 7: Layer the Biryani (First Layer)

Ensure the chicken is evenly spread in the pan. Turn the heat completely off. Carefully layer half of the 300g (10oz) cooked basmati rice over the chicken, spreading it evenly with a spoon. Drizzle half of the saffron milk over the rice. Sprinkle 1/2 teaspoon of garam masala powder, and then scatter some of the chopped fresh coriander and mint over this layer.

Step 8: Layer the Biryani (Second Layer) and Steam

Add the remaining cooked basmati rice as the second layer, spreading it evenly. Drizzle the rest of the saffron milk, sprinkle the remaining garam masala powder, and scatter the remaining fresh mint and coriander. Place the lid back on the pan and cook on a very low heat for 5 minutes. After 5 minutes, turn off the heat and let the biryani rest, with the lid on, for about 10 minutes to allow the flavors to infuse and the rice to set.

Step 9: Serve the Biryani

Gently mix the biryani to combine the layers, revealing the different colors of rice, herbs, and chicken. Ladle the biryani onto a serving dish. Serve with your favorite accompaniments such as boondi raita, apricot and fennel chutney, Indian pickle, onion salad, or an onion-based salan.

• Use boneless chicken thighs for quick cooking and moisture retention.

• Greek yogurt or full-fat natural yogurt helps prevent splitting when added to heat.

• Kashmiri chili powder provides vibrant color with low heat; mild paprika can be substituted.

• Basmati rice is crucial for separated, fluffy grains in biryani.

• Allowing the biryani to rest after cooking helps the flavors meld and the rice to set.

• Adjust green chili quantity to your preferred spice level.

• Serve with various accompaniments like boondi raita, chutneys, pickle, or onion salad.