Ingredients
for the Biryani Masala:
1 tbsp dried fenugreek leaves
1 tsp nutmeg
3 tbsp coriander seeds
2 tsp cloves
6 dried red chilis
6 cinnamon sticks
1 tbsp black peppercorns
1 tsp cumin seeds
3 black cardamom pods
10 cardamom pods
for the Crispy onions:
2 large (or 3 medium) onions
4 cups neutral oil
for the Chicken Marinade:
4 cloves garlic, grated
1 inch piece ginger, grated
1 tbsp kosher salt
½ of fried onions
5 tbsp fried onion oil
¼ cup cilantro, finely chopped
2 tbsp mint, finely chopped
½ lemon, juiced (if keeping it dairy free, use the whole lemon)
¾ cup plain yogurt (to keep it dairy free, use coconut yogurt)
½ tsp turmeric
2 tbsp Biryani Masala spice mix (recipe above)
1 tbsp Kashmiri chili powder (or regular chili powder)
8 bone in skinless chicken legs and thighs
for the Par Cooked Basmati Rice:
2 ½ cups basmati rice
10 green Thai chiles
1 cinnamon stick
Salt to taste
6 green cardamom pods
1 black cardamom pod
4 cloves
1 tbsp oil
for the Raita:
1 cup plain yogurt (if keeping dairy free, use coconut yogurt)
2 tbsp cilantro, finely chopped
2 tbsp mint, finely chopped
½ tsp ground cumin
¼ tsp ground coriander
½ cup seedless English cucumber grated and drained.
½ Juice from half a lemon
Salt to taste
for the Chicken Biryani
Marinated chicken
Par boiled Rice
3 tbsp finely chopped cilantro
3 tbsp finely chopped mint
Reserved fried onions
⅓ cup whole milk with 1 tsp saffron strands (if keeping dairy free, use coconut milk)
Ghee for searing chicken legs
1 tbsp biryani masala
Directions
Step 1
for the Biryani Masala:
Step 1
Throw your whole spices (everything except for the nutmeg and fenugreek) into a pan. Toast over medium heat for about 6 minutes while stirring/tossing. Transfer to a blender or mortar and pestle and grind into a fine powder.
1 tbsp dried fenugreek leaves
1 tsp nutmeg
3 tbsp coriander seeds
2 tsp cloves
6 dried red chilis
6 cinnamon sticks
1 tbsp black peppercorns
1 tsp cumin seeds
3 black cardamom pods
10 cardamom pods
Step 2
for the Crispy onions:
Step 1
Very thinly slice your onions (using a mandolin is preferred) into even slices. Add to a cold pot/pan and cover in oil. Turn the heat to medium and fry, while constantly stirring, until they just start to turn golden.
2 large (or 3 medium) onions
4 cups neutral oil
Step 2
Pull and transfer the onions onto paper towels. Save the oil.
Step 3
for the Chicken Marinade:
Step 1
Make slits into each chicken leg to allow the marinade to better penetrate.
8 bone in skinless chicken legs and thighs
Step 2
Add chicken legs into a large bowl with all the other ingredients and mix to incorporate.Marinate for a minimum of 1 hour, but overnight is preferred.
8 bone in skinless chicken legs and thighs
1 tbsp Kashmiri chili powder (or regular chili powder)
2 tbsp Biryani Masala spice mix (recipe above)
½ tsp turmeric
¾ cup plain yogurt (to keep it dairy free, use coconut yogurt)
½ lemon, juiced (if keeping it dairy free, use the whole lemon)
2 tbsp mint, finely chopped
¼ cup cilantro, finely chopped
5 tbsp fried onion oil
½ of fried onions
1 tbsp kosher salt
4 cloves garlic, grated
1 inch piece ginger, grated
Step 3
for the Par-Cooked Basmati Rice:
Step 1
Wash and drain basmati rice until the water runs clear. Let sit for 1 hour, then drain the water one more time.
2 ½ cups basmati rice
Step 2
Add enough water to a pot that could completely cover the amount of rice that is being used. Add all listed ingredients (except for the rice itself). Bring to a boil, then add enough salt so that the water tastes like the sea.
Salt to taste
10 green Thai chiles
1 cinnamon stick
6 green cardamom pods
1 black cardamom pod
4 cloves
1 tbsp oil
Step 3
Pour the rice into the water and boil for 6 minutes, then pour into a strainer and run cold water over the rice to completely cool it down.
2 ½ cups basmati rice
Step 4
for the Raita:
Step 1
Add everything to a bowl and mix to incorporate. Set in the fridge until you eat.
1 cup plain yogurt (if keeping dairy free, use coconut yogurt)
2 tbsp cilantro, finely chopped
2 tbsp mint, finely chopped
½ tsp ground cumin
¼ tsp ground coriander
½ cup seedless English cucumber grated and drained.
½ Juice from half a lemon
Salt to taste
Step 2
for the Chicken Biryan
Step 1
Crush saffron and pour milk, then mix to incorporate. Let sit on the side until it needs to be used.
⅓ cup whole milk with 1 tsp saffron strands (if keeping dairy free, use coconut milk)
Step 2
Add ghee to your pot over high heat. When the oil is shimmering, lay in the chicken legs–but, do not just pour it in, try to get as little of the marinade in there as possible so we can get some color on it. Once both sides of the chicken are colored, turn the heat down to medium low and pour the rest of the marinade in there. Cover and cook for 10 minutes.
Ghee for searing chicken legs
Marinated chicken
for the Chicken Marinade:
Step 3
When the chicken is ready, it’s time to layer the biryani. Add in your rice (without stirring), then a layer of the chopped mint and cilantro, then the rest of the fried onions. Evenly spoon over the saffron-infused milk, then add the biryani masala on top. Cover the pot with foil then add its lid.
Par boiled Rice
⅓ cup whole milk with 1 tsp saffron strands (if keeping dairy free, use coconut milk)
3 tbsp finely chopped cilantro
3 tbsp finely chopped mint
Reserved fried onions
1 tbsp biryani masala
Step 4
Set a wide, heavy bottom pan onto the stove (wider than your pot), then set the pot on top of the pan. This will help prevent the bottom of the biryani from burning. Turn the heat to high for 6 minutes, then turn it back down to medium low for 15 minutes.
Step 5
When the rice finishes cooking, do not remove the cover. Cut the heat and let sit for another 15 minutes. Serve with raita on the side.
for the Raita:
