Chicken Biryani with Boondi Raita

Chicken Biryani with Boondi Raita

A festive and aromatic Pakistani chicken biryani, where tender chicken pieces are marinated in yogurt and spices, then layered with fragrant basmati rice and cooked 'dum' style. Accompanied by a cooling boondi raita.

Dietary

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Ingredients

Instructions

  1. Marinate the chicken: In a large bowl, combine the chicken thighs with 1 1/2 cups plain whole milk yogurt, 1/4 cup minced fresh ginger, 8 cloves minced garlic, minced green chilies, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon salt, and 1/2 teaspoon garam masala. Mix well, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Cook the chicken masala: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced yellow onions and cook for 10-12 minutes, stirring frequently, until deep golden brown and caramelized. Remove half of the fried onions and set aside for layering.
  3. Add the diced Roma tomatoes to the pot with the remaining onions. Cook for 5 minutes, mashing them slightly, until softened and broken down. Add the marinated chicken mixture to the pot. Stir well and bring to a simmer. Reduce heat to medium-low, cover, and cook for 25 minutes, stirring occasionally, until chicken is cooked through.
  4. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring 8 cups water to a boil with 1/2 teaspoon salt, cinnamon sticks, green cardamom pods, and whole cloves. Add the rinsed rice and cook for 5-7 minutes, until the rice is about 70% cooked (still firm but slightly softened). Drain the rice thoroughly.
  5. Layer the biryani: In the same pot you cooked the chicken (or a clean large pot with a heavy bottom), spread half of the cooked chicken masala evenly on the bottom. Top with half of the partially cooked rice. Sprinkle with half of the reserved fried onions, half of the chopped fresh cilantro, and half of the chopped fresh mint leaves.
  6. Repeat with the remaining chicken masala, rice, fried onions, fresh cilantro, and fresh mint. If using, drizzle the saffron milk and melted ghee or butter over the top layer of rice.
  7. Cover the pot tightly with a lid (you can seal the edges with foil or a dough strip for a tighter seal). Cook on low heat for 20-25 minutes (dum cooking) to allow the flavors to meld and the rice to fully cook. Do not lift the lid during this time.
  8. While the biryani cooks, prepare the Boondi Raita: In a medium bowl, whisk together 2 cups plain whole milk yogurt with 1/4 teaspoon ground cumin and 1/4 teaspoon black salt (or regular salt). Gently stir in the boondi pearls. If using, sprinkle with 1/8 teaspoon red chili powder. Refrigerate until serving.
  9. Once biryani is done, let it rest for 10 minutes, then gently fluff and mix the rice and chicken from the bottom up using a large spoon before serving with the Boondi Raita.

Notes

Using a heavy-bottomed pot is crucial for 'dum' cooking to prevent burning. If your lid isn't tight, you can place a heavy object on top.

Nutrition (per serving)