Smoky Chicken Biryani Recipe

Step 1: Prepare Birista (Fried Onions)

Slice 5 large onions thinly and separate their layers. Heat oil in a wide pan on high flame. Add the onions, spreading them out. Fry on high flame, stirring occasionally, reducing to medium as they start to brown. Remove the onions with a slotted spoon when they are light golden brown, as they will continue to cook and darken. Spread them on a tissue paper to absorb excess oil and make them crispy. Repeat for all onions.

Step 2: Marinate the Chicken

Wash 1/2 kg chicken pieces thoroughly. In a bowl, combine the chicken with a paste made from 2 inches ginger, 10-12 garlic cloves, and 4 green chilies. Add 1 tsp red chilli powder, 2.5 tsp coriander powder, 2 tsp salt (or to taste), 1 tsp Kashmiri lal mirch powder, 1 tsp turmeric powder, 4 tsp biryani masala, dried rose petals (optional), and the juice of 1 lemon. Pour 4-5 tbsp of the oil used for frying onions over the mixture. Mix everything very well by hand, ensuring all chicken pieces are coated. Marinate in the fridge for 3-4 hours, or overnight.

Step 3: Add Curd and Herbs to Marination

After marination, add 200 gm of well-whisked curd to the chicken. Add about 1 cup of the prepared birista, chopped mint leaves, and chopped coriander leaves. Mix thoroughly by hand until all ingredients are well combined. (If you skipped the initial marination time, you can do this step just before cooking).

Step 4: Infuse Smoky Flavor (Dhungaar)

Heat 2-3 pieces of charcoal on a gas burner until red hot. Place the hot charcoal in a small clay pot (diya) or a small heatproof bowl. Place this diya in the center of the marinated chicken. Pour 1-2 tbsp of ghee over the hot charcoal to create smoke. Immediately cover the bowl tightly and let it sit for 15 minutes to infuse a smoky flavor into the chicken.

Step 5: Cook the Chicken Curry

After 15 minutes, remove the lid and carefully take out the diya with the charcoal. Heat 2 tbsp ghee in a large pan. Add the marinated chicken to the hot ghee. Fry the chicken on high flame for 5-7 minutes, stirring continuously, until a crispy layer forms. Continue frying for a total of 10-12 minutes. Add 1 cup of hot water, stir well, cover the pan, and cook for 7-8 minutes until the chicken is tender and well-cooked. Check the chicken's tenderness with a knife. Adjust salt and chili to taste if needed.

Step 6: Prepare the Pulao Rice

Wash 1.5 cups of pulao rice and soak it in water for 30-60 minutes. In a separate pot, bring water to a boil. Add 1 cinnamon stick, 5 lightly crushed green cardamoms, 5-6 cloves, 1 star anise, 1/4 tsp whole black pepper, and 2 bay leaves. Also add 2 green chilies, 1/2 tsp lemon juice (and the squeezed lemon half), 1 tsp salt, and 1 tsp shah jeera. Stir the water and add the soaked rice (after draining the soaking water). Cook the rice until it is 70-80% done. Drain the rice using a slotted spoon and spread it on a plate to cool slightly. Remove all whole spices and the lemon half from the cooked rice.

Step 7: Layer the Biryani

In a clean, heavy-bottomed pan, spread 2 tbsp ghee evenly on the bottom and sides to prevent sticking. Create the first layer with some of the cooked rice. On top of the rice, spread a layer of the cooked chicken curry. Add another layer of rice, followed by a layer of birista. Then add another layer of chicken curry, and finally top with the remaining rice. Drizzle 4-5 tsp of ghee over the top rice layer. Spread the remaining birista evenly. Pour saffron-infused milk (saffron strands soaked in warm milk) over the rice for color and aroma.

Step 8: Dum Cook the Biryani

Cover the pan tightly with a lid. Place the covered biryani pan on a hot iron tawa (griddle) on high flame for 5 minutes. After 5 minutes, reduce the flame to medium-low and continue to dum cook for another 10-12 minutes. Place a heavy object on top of the lid to ensure a tight seal. After 10-12 minutes, remove the heavy object and the lid. Gently mix the biryani from bottom to top to combine the chicken and rice layers.

Step 9: Serve the Biryani

Your smoky chicken biryani is now ready to be served hot. Enjoy this flavorful and aromatic dish!

• Separate onion layers well before frying for crispy birista.

• Do not lower the flame while frying onions to ensure crispiness.

• Soak peeled onions in water to prevent eye irritation while slicing.

• Marinate chicken for at least 3-4 hours in the fridge for best flavor, or overnight.

• Always add hot water to the chicken curry to maintain cooking temperature and tenderness.

• Remove whole spices and lemon from rice before layering to avoid biting into them.

• Spread ghee on the bottom of the pan before layering to prevent rice from sticking.