Chicken Biryani
A sage original. Delicious, and one-of-a-kind chicken biryani with perfectly spiced chicken, potatoes, and fragrant basmati rice layered.
Instructions
- 1
Caramelize the Onions
Slice the onion (Julienne) and fry it in the oil. This flavored oil will be used for the entire recipe. Once the onions are golden brown and caramelized, remove them immediately so they don't burn.
- 2
Prepare the Potatoes
Peel the potatoes and cut them into quarters. Fry them in the same onion-infused oil until they develop a golden-brown crust on at least two sides. Remove and set aside; we will finish cooking them later.
- 3
Cook the Chicken Marinade
Combine all marinade ingredients with the chicken. Let it marinate for as long as possible. Add the chicken to the pot and bhunay (sear/fry) until the yogurt water evaporates and the oil (tari) separates. Avoid moving the chicken too much to allow it to develop a nice color. Add the potatoes at this point, too.
- 4
Add Tomato Mixture and Potatoes
Blend the tomatoes with green chilies (add a splash of water if needed). Add this puree to the pot along with your par-fried potatoes. Cook on medium-high heat for 10–15 minutes until the sauce reaches a thick consistency, similar to loose pancake batter. Fold gently to avoid breaking the potatoes.
- 5
Finish Chicken Masala
Stir in the fresh coriander and whole green chilies. Cook briefly until the oil (tari) returns to the surface.
- 6
Prepare the Rice
Boil the basmati rice in salted water until it is 80% cooked (it should still have a slight bite/firmness). Drain well.
- 7
Layer the Biryani
In a heavy-bottomed pot, layer the masala and rice alternately: • Start with a layer of masala → Add rice → Add masala → Top with a handful of mint, coriander, and fried onions. • Repeat the layers once more.
- 8
Dum Cooking
Cover the pot tightly (ideally with a cloth under the lid to trap steam). Cook on medium-low heat until the lid feels hot to the touch. Reduce to the lowest possible heat and let it dum for 10–15 minutes, and then shut off the heat. The biryani will stay warm for 2–3 hours.
- 9
Serve
Gently fold the layers together before serving, taking care not to break the rice grains or the potatoes.
Notes
• Oil Content: Use 1 cup of oil for dawateins (parties); ¾ cup works perfectly for everyday meals. • Green Chilies: The whole green chilies added at the end are for aroma, not heat. • Meal Prep: You can cook the chicken masala the night before and reheat it right before layering with fresh rice.
