Chicken Biryani. Add the chicken and turn to coat. Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Meanwhile, heat ghee in a large skillet over medium heat.

Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions. Making a chicken biryani in authentic dum style does take some time and needs little expertise. You can have Chicken Biryani using 16 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Chicken Biryani

Prepare 1 cup of whole milk yogurt.
You need 1 Tbsp of grated ginger.
Prepare 1 Tbsp of garlic, minced.
Prepare 1 lb of chicken thighs.
You need 1 of onion, sliced thin.
Prepare 4 Tbsp of ghee.
It's 1 box of Shan biryani seasoning.
It's 1 lb of basmati rice.
Prepare 3 of star anise.
You need 2 of Bay leaves.
It's 4 of green cardamom pods.
It's 4 of whole cloves.
It's 1 tsp of whole black peppercorns.
You need 1 1/2 tsp of salt.
It's 2 Tbsp of milk.
You need 1 pinch of saffron.

Chicken Biryani is a savory chicken and rice dish that includes layers of chicken, rice, and aromatics that are steamed together. The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Wash chicken thighs, for faster cooking make a ½ " slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel. Add chicken to a bowl then add garlic, ginger, white pepper, cumin.

Chicken Biryani instructions

Pretty heat the oven to 350 F.
Mix the yogurt, ginger and garlic in a medium bowl and then coat the chicken with the mixture. Allow to marinate for up to 2 hours..
Heat the milk to steaming in a small bowl and add the saffron to steep while the rest is being prepared..
Saute the onion in the ghee in a Dutch oven or a deep oven proof skillet with a lid..
I used Shan biryani seasoning at the recommendation of my friend who grew up with this. I'm sure you could also use any recipe for biryani seasoning found online..
When the onions are starting to brown, add the spices and continue cooking, scraping the bottom for ~1 min.
Add the chicken and yogurt mixture to the onions and continue to cook ~ 5 min, flipping once and scraping the bottom of the pan. Remove from heat..
Add the whole spices, salt and 2 quarts water to a 3 quart pot. Bring to a boil..
Add the rice to the water and bring to a boil. Boil two minutes, and then drain, reserving the whole spices..
Add the drained Rice and the reserved spices to the chicken..
Drizzle the saffron milk over the rice..
Place a wetted wax paper sheet on the top of the rice..
Soak and ring out a dish towel and then place on top of the wax paper..
Place a lid on dutch oven and bake 1 hour at 350. Turn the oven off and then let dish sit inside the oven another 30 min..
Serve with yogurt mixed with cucumbers or preserved curried limes..

Chicken biryani is quite possibly the most well-known rice dish from India, which is a long and complex dish. This low-carb skillet version transforms biryani into a quick, accessible dish made with easy-to-find ingredients. Biryani is a celebration of all that is great about Indian food - the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours. Make this Chicken Biryani with your protein of choice - or try a vegetable biryani! One of the most requested recipes is finally here!