Ingredients
Scale
- 1 pound chicken drumsticks (skin removed)
- 1 pound boneless skinless chicken thighs (cut in half)
- 2 teaspoons biryani masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons kosher salt
- 1 tablespoon kashmiri red chili powder
- ½ teaspoon ground turmeric
- ¼ cup fresh mint leaves (chopped)
- 2 tablespoons lemon juice
- ¾ cup plain yogurt
- 6 tablespoons ghee (divided)
- 1 large yellow onion (thinly sliced)
- 2½ cups extra-long grain Basmati rice
- 1 teaspoon black cumin seeds (shah jeera)
- 2 bay leaves (tamal patra)
- 1 star anise
- 4 green cardamom pods
- 8 cloves
- 1½ tablespoons kosher salt (for rice)
- ¼ cup chopped cilantro (for garnish)
- ½ teaspoon saffron strands
- 2 tablespoons warm milk
Instructions
- Combine yogurt, ginger paste, garlic paste, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice in a bowl.
- Add chicken pieces, coat well, and refrigerate for at least 30 minutes.
- Rinse basmati rice under cold water until clear, then soak in water for 20 minutes.
- In a pan, heat ghee and fry onions until golden brown; reserve some for later.
- Boil water with spices and parboil the soaked rice for 5-6 minutes.
- In the same pan, cook marinated chicken on medium heat until browned.
- Layer parboiled rice over chicken, drizzle saffron milk, add fried onions, cover, and cook on low heat for 20 minutes.
Notes
Marinating the chicken overnight enhances the flavor.
Use quality saffron for the best taste.
Do not skip the Dum cooking step, as it is key for flavor.
- Prep Time: 50 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Layered Cooking
- Cuisine: Indian
Nutrition
- Calories: 580
- Sugar: 4
- Sodium: 800
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 90