Ingredients
500g basmati rice
2l Water
Instructions
Wash your rice thoroughly until the water is no longer super cloudy.
Place it in a bowl and cover with room temperature water.
MAKE CRISPY FRIED ONIONS
Fried onions (“birista”) aren’t just an ingredient in biryani—they’re at the heart of its very name, suggesting the essence of ‘frying’ itself. Not only do they add a beautiful, deep aroma to our biryani, making them also leaves behind a gift: onion-infused oil, fragrant and full of flavor, perfect for transforming any dish. We will use some of it for biryani, but there will be plenty left for you to experiment with. Along with the onions, it will be our biryani’s crowning glory and your new secret weapon in the kitchen.
Ingredients
4 large onions
750ml cooking oil
Instructions
Begin by trimming the top and bottom of the onions. Peel off the outermost layer along with the dry skin for easy peeling.
Cut the onions vertically from top to bottom. Then, horizontally slice each onion half uniformly into thin half-rings, aiming for a consistent even thickness of 1-2mm. (This is a good time to use a mandoline slicer, if you have one.)
Gently separate the cut onions to ensure the half-rings don’t stick together.
Position a wok on the stove and pour in cold oil. Introduce the onions to the cold oil, ensuring they’re all evenly coated.
Set the stove to medium-high heat. Stirring frequently, fry the onions until they take on a hint of golden brown, typically within 10-20 minutes.
Reduce the heat to low and continue frying until the onions achieve a light golden hue, roughly 2-3 minutes. Don’t let them turn deep golden, as they’ll darken further after being removed from the oil.
Switch off the heat. Using a spider strainer, scoop as many onions as possible, lifting them out of the oil. Gently press out using a slotted spoon. It’s OK if the onions clump slightly. Transfer them to a tray lined with paper towels. Repeat this step for any remaining onions.
With the aid of two forks, delicately separate the fried onions, spreading them across the paper towel.
Once your wok has cooled, strain and set aside the flavorful onion oil. It’s best stored in a sealable glass container, such as a bottle or jar.
MAKE BIRYANI MASALA
Biryani Masala is not just a spice mix; it’s the heartbeat of the dish, transforming simple chicken and rice into an aromatic delight. Well stocked Asian grocery stores will sell Biryani masala, but I can only recommend you opt for the adventure of making your own. In just 15 minutes, you’ll craft a masala that far surpasses any store-bought version in freshness and flavor.
This homemade wonder stays fragrant for about 2-3 months in an airtight container, ready to enliven your meals long after its creation. Trust in the magic of your own blend, and watch it take your biryani from good to great.
Ingredients
8 tsp coriander seeds
2 tsp cumin seeds
2 tsp shah seera seeds (alternatively: cumin)
2 tsp fennel seeds
2 tsp fenugreek seeds
15 pieces green cardamom
5 pieces black cardamom
1 stick cinnamon
3 tsp black peppercorns
5 dried red chilies
8 Indian bay leaves
2 tsp cloves
3 pieces mace
1/2 tsp grated nutmeg
1/2 tsp grated turmeric
1/2 tsp salt
- MARINATE CHICKEN
Marinating our chicken is a pivotal step, not just for flavor but also for texture. But there is a special guest: Potatoes! Sometimes overlooked, they are an incredible addition to this dance of spices. Soaking up the marinade like nothing else, they will transform into creamy morsels of goodness that burst with flavor in every forkful.
The secret weapon here is yogurt, a powerful tenderizer that works its magic on the chicken. Opt for drumsticks or thighs with the bone in to anchor the flavors further. I prefer removing the chicken skin to allow the yogurt-based marinade to penetrate thoroughly. This process promises a biryani where every element, from potato to chicken, sings in harmony with the rich tapestry of spices.
Ideally, do this step 4-8 hours ahead of cooking your biryani. But even 15-30 minutes of marination will have a significant effect. Note: this step calls for chopped mint and cilantro; we will use more later, so be sure to chop a whole bunch of each. You want about one packed cup of each.
Ingredients 6-8 chicken drumsticks 2 medium potatoes 2 tsp salt 200ml yogurt juice of 1 lemon 2 Tbsp minced ginger 2 Tbsp minced garlic 1 green chili, finely chopped 2 Tbsp biryani masala 1 Tbsp Kashmiri chili powder 1/4 of the fried onions 4 Tbsp fried onion oil small handful chopped mint small handful chopped cilantro
Instructions
To remove the skin from your chicken, pull it off the chicken drumstick at the joint. If it doesn’t come off easily, use a knife to cut off any excess. Discard or keep the chicken skin in the freezer for future cooking projects.
Peel potatoes and cut into about 6 chunks.
Transfer the chicken and potatoes to a large bowl. Generously season with salt. Add yogurt, lemon juice, ginger garlic paste, thinly sliced green chili, Biryani masala, and kashmiri chili powder.
Add approximately 1/4 of the fried onions and a few spoonfuls of the onion oil. Finally, a few sprinkles of fresh mint and coriander. Mix well until fully combined.
PRE-COOK RICE
This isn’t ordinary rice; it’s the spiced soul of biryani, infused with aromatic spices that make it incredibly fragrant. Selected and soaked, now it’s poised to be seasoned to perfection. Whether served alongside any Indian dish or as the star of your biryani, you can tailor it to taste—leave the spices in for a traditional touch, or remove the larger ones for a smoother texture. Opt for a spice bag if you prefer subtlety. Prepared this way, the rice is not just an accompaniment; it’s a celebration of flavor.
Ingredients
2l water
2 Indian bay leaves
1 stick cinnamon
2 tsp shah jeera
6 pods green cardamom
6 cloves
1 star anise
6 black peppercorns
1 green chili, sliced in half lengthwise
1 small lemon
1 Tbsp salt
soaked basmati rice from before
Instructions
To begin, set water to boil in a stock-pot. Then, add bay leaves, cinnamon, shah jeera seeds, green cardamom, cloves, star anise, black peppercorns, and a green chili. Squeeze the juice of the lemon into the pot and also add the lemon rind to the water.
Season the water with a generous amount of salt, similar to the salinity of pasta water.
Add soaked rice to boiling water.
Cook the rice until it is 90% done, with a slightly grainy al dente bite in the center, which should take around 3-5 minutes.
Drain the rice and spread it on a tray to allow it to steam off.
- COOK, LAYER, COOK
At the crescendo of our biryani journey, we find our marinated chicken and par-cooked, spice-kissed rice ready to unite. In a traditional kitchen, this marriage would be sealed with Dum—a cooking technique involving clay or dough to trap the flavors inside the pot, a method that dates back centuries. Yet, in our modern age, the precision of tightly fitting lids on industrial cookware allows us to forgo this ancient practice without sacrificing the symphony of flavors.
Ingredients
2 Tbsp onion oil marinated chicken & potatoes small handful chopped coriander small handful chopped mint 1/2 Tbsp biryani masala 2/3 of the remaining fried onions 4 tsp butter 4 Tbsp milk pinch of saffron, ~0.1g
Instructions
Place a heavy pot over high heat and add some onion oil. Once the oil is hot and shimmering, add the marinated chicken and potato mix. Cook, stirring frequently, for 5-6 minutes.
Reduce heat to low, cover tightly with a lid and cook until chicken is almost done (about 10-12 minutes). Ideally, You should see the ghee and chicken fat separate from the gravy.
While the chicken cooks, make a saffron infused milk. Gently heat a small bowl with milk in the microwave until just steaming (alternatively in a small saucepan over medium heat). Add the saffron to the warm milk and let it bloom. Set aside for now.
Taste and adjust gravy: Your sauce should be intensely flavored and on the saltier and spicier side for now. Season with extra salt if needed. Optional: Add 1/2 cup of water if you like your biryani saucier.
Distribute the chicken and potatoes in an even layer. Sprinkle with biryani masala. Top with mint, cilantro, and fried onions. (Around 1/2 of what this step calls for)
With a clean slotted spoon, spread the precooked rice in an even layer on top. Sprinkle with saffron infused milk and place a few small knobs of butter on top. Top with more mint, cilantro and fried onions. (The rest of what this step called for)
Cover the pot with a well fitting lid and place an upside down heavy pot on top. Cook on medium high for 5 minutes. Do not open the lid!
Turn the flame to low and cook for 15 more minutes. Do not open the lid!
Remove from heat. Do not open the lid and rest for at least 10 minutes.
SMOKE YOUR BIRYANI
You stand on the brink of indulgence with your biryani ready to delight. However, there’s a final touch that can elevate it from delicious to sublime: a last-minute cold-smoke.
While some may smoke the meat during marination, I advocate for a dramatic finish—smoking it just before serving. This last-minute wisp of smokiness weaves through the layers, imparting a mesmeric depth that marries the already rich flavors.
Ingredients
1-2 Tbsp of melted ghee or butter
1 piece of hot charcoal
Instructions
Transfer your biryani onto a large serving platter. Be sure you have a large bowl, box or pot that is big enough to cover the platter.
Melt the ghee in the microwave or a small saucepan. Add to a small heatproof bowl.
Place the bowl with the melted ghee in the middle of our serving platter.
With the help of a gas stove or a torch, carefully light the charcoal until its glowing and hot. Drop it into the melted ghee. It will smart smoking immediately. Quickly cover it with an upside bowl to trap all the smoke.
Infuse for around 3-4 minutes.
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