Chicken Biryani.

~90 minutes estimated. This version cooks the chicken before layering; it is not a raw-chicken dum method. Time excludes optional extended marinating.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 10.58 oz by weight basmati rice
• 21.16 oz by weight boneless chicken thighs
• 7.05 oz by weight plain yogurt
• 8.82 oz by weight onion, sliced
• 1.06 oz by weight ghee
• 0.71 oz by weight mint leaves
• 0.71 oz by weight cilantro
• 0.71 oz by weight ginger-garlic paste
• 2 tsp biryani masala
• 1 tsp salt
• 5.07 fl oz water

Method

1. 01

   Coat chicken with yogurt, ginger-garlic paste, biryani masala, and half the salt. Refrigerate while preparing the other components.

2. 02

   Part-cook rinsed rice in ample boiling water, then drain. Brown onions in ghee and reserve a portion.

3. 03

   Add marinated chicken to the onions and cook with the measured water until the chicken is thoroughly cooked.

4. 04

   Layer rice over the cooked chicken with herbs and reserved onion. Cover tightly and finish over low heat until the rice is tender.

5. 05

   Check chicken with a thermometer: 165°F / 74°C. Rest briefly before gently lifting the layers to serve.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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