Chicken Biryani

Fragrant basmati rice is layered with yogurt-marinated chicken, caramelized onion, mint, cilantro, and warm biryani spices, then gently steamed on the stovetop until tender.

Prep: 30 min · Cook: 60 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 pounds chicken thighs, boneless, skinless
• 1 cup plain whole-milk yogurt
• 2 tablespoons fresh lemon juice
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 2 cups basmati rice
• 2 large yellow onions
• 4 tablespoons vegetable oil
• 2 tablespoons biryani spice blend
• 2.5 teaspoons kosher salt
• 0.5 cup fresh mint leaves
• 0.5 cup fresh cilantro

Cooking instructions

1. In a large bowl, stir together the yogurt, lemon juice, grated garlic, grated ginger, 1 tablespoon biryani spice blend, and 1 teaspoon salt. Add the chicken and turn to coat. Cover and refrigerate for at least 20 minutes or up to 8 hours. (about 20 min)
2. Rinse the basmati rice under cold water until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well. Thinly slice the onions. Chop half the mint and cilantro; leave the remaining leaves whole. (about 20 min)
3. Heat the oil in a large heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until deep golden brown, 12 to 15 minutes. Transfer about one-third of the onions to a plate for garnish. (about 15 min) — Medium heat
4. Add the marinated chicken, remaining 1 tablespoon biryani spice blend, and 1 teaspoon salt to the pot. Cook, stirring occasionally, until the chicken is browned and the yogurt sauce thickens, about 8 minutes. (about 8 min) — Medium heat
5. Meanwhile, bring a separate large pot of salted water to a boil. Add the drained rice and boil until the grains are just tender on the outside but still firm in the center, 5 to 6 minutes. Drain immediately. (about 6 min) — High heat
6. Spread the parboiled rice over the chicken. Sprinkle with the chopped mint and cilantro, then scatter the reserved fried onions and remaining whole leaves on top. Cover tightly with a lid and cook over low heat until the rice is tender and the chicken reaches 165°F in the thickest pieces, 25 to 30 minutes. (about 30 min) — Low heat
7. Remove the pot from the heat and let it stand, covered, for 10 minutes. Gently fluff the layers with a fork and serve hot. (about 10 min)