Homestyle Chicken Biryani

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Ingredients

• Marinade

• 2lb chicken drumsticks and thighs (bone-in and skin off)
• 5 tbsp green yogurt
• 1.5 tbsp minced garlic
• 1 tbsp grated ginger
• 2 1/4 tsp Diamond Crystal kosher salt
• 1 tsp turmeric
• 1 tsp garam masala
• 1 1/2 tsp coriander powder, (heaping)
• 1 1/2 tsp cumin powder (scant)
• 1/2 tsp freshly ground black pepper

• Biryani

• 300g basmati rice
• 1 or 2 bay leaf
• 1 inch cinnamon stick
• 10 green cardamom pods
• 1 small pieces mace flower
• 1 small star anise
• 1/2 tsp cloves
• 2 red chilis, dried (Kashmiri or “Dandicut” round)
• 2 tbsp neutral oil (like olive oil)
• 300g red onion, thinly sliced (or 1 medium)
• 1/2 lb baby potatoes, cut in half
• 2 tsp salt, divided
• 1 pinch saffron strands
• 3 tbsp milk
• 3 green chilis, stemmed and sliced in half
• 25 cilantro leaves
• 1 tsp kewda water
• 1 tsp rose water
• 500g boiling water
• 1/2 lime
• Cilantro leaves for garnish
• Raita to serve

Instructions

1. 8-24 hours beforehand: Mix all the marinade ingredients, except the chicken, in a large bowl. Add the chicken pieces and mix well with your hands until the chicken is evenly coated with marinade. Cover and refrigerate for at least 8 hours and upto 24. (You can poke the chicken all over with a small knife if the pieces are big).
2. Rinse the rice in a bowl 5 times in cold water, swishing it around with your hands for a few seconds each time. Cover with water and let soak for 45 minutes.
3. While the rice is soaking, heat a large, thick-walled pot (like a Dutch oven) over medium heat. Add the whole spices and toast 30 sec until they are fragrant.
4. Add the oil, and when the oil is hot and the spices start sputtering, add the sliced onion. Add a small pinch of salt as well. Turn the heat to medium-low or low, and sauté for 15-20 minutes, stirring often, until the onions are a deep, rich golden color. If the onions start to catch, add a little bit of water to loosen.
5. About a minute or two before the onions are done, add the garlic and ginger. Sauté for a minute or two, stirring constantly.
6. Turn the heat up to medium and add the chicken along with the marinade. Cook for 5 minutes, stirring often. Once the chicken is heated through, turn the heat down to low. If there is no water in the pan, add about 1/4 cup, bring to a simmer, and cook for 15 minutes, stirring every now and then to make sure it doesn’t burn.
7. When the chicken is done, turn the heat back to medium, and add the potato halves along with 1/2 tsp salt. Sauté for another 5 minutes until the sauce is thick and nearly like a paste.
8. Turn off the heat and stir in the coriander leaves, kewda water, rose water, and chilis.
9. Strain the rice and add it on top in an even layer. Pour the boiling water over it, along with 1 tsp salt, and finally the saffron milk.
10. Cover the Dutch oven tightly with 2 layers of aluminum foil and then the lid. Set on a low heat and let cook for 15 minutes.
11. After 15 minutes, turn the heat off and let stand, covered, for 10 minutes. Uncover, top with a lime squeeze and more cilantro leaves. Fluff and mix together to serve, with raita.