The Easiest Authentic Biryani At Home

Sometimes true happiness is simply home cooked biryani, and maybe Papa’s kiss.

Sometimes true happiness is simply home cooked biryani, and maybe Papa’s kiss.


INGREDIENTS:

Biryani Masala Powder:

  • 1/4 cup(21g) coriander seeds

  • 2 tablespoons(3g) shah jeera

  • 2 teaspoons(4g) cloves

  • 10 green cardamom

  • 2 black cardamom

  • 2-star anise

  • 2 teaspoons(5g) fennel seeds

  • 1 teaspoon(4g) black pepper

  • 3 cinnamon sticks

  • 1 bay leaf

  • 1 teaspoon (3g) ground mace

  • 1/2 teaspoon(>1g) ground nutmeg

Dahi Chutney:

  • 3 green chilies

  • 1-inch knob ginger, chopped

  • 4 cloves garlic, chopped

  • 1 cup (11g) cilantro

  • 1/3 cup (4g) mint

  • 1/4 teaspoon (>1g) chaat masala powder

  • Pinch cumin

  • Salt to taste

  • 3/4 cup (180g) thick yogurt

Raita:

  • ¾ cup (180g) plain yogurt

  • 2 tablespoons(>1g) chopped fresh cilantro

  • ½ teaspoon(1g) ground cumin

  • ¼ teaspoon(>1g) ground coriander

  • ½ cup (66g) seedless English cucumber, grated, salted, and drained

  • 2 tablespoons(21g) red onion, diced

  • Juice from half a lemon

Marinade:

  • 1lb (454g) chicken drumsticks

  • 2 garlic cloves, grated

  • 2-inch piece ginger, grated

  • 2/3 cup (157g) yogurt

  • 1.5 teaspoon (4g) homemade biryani masala powder

  • 1/4 teaspoon (<1g) turmeric

  • 1 teaspoon (<1g) red chili powder

  • 3/4 teaspoon (>1g) green cardamom powder

  • 1.5 teaspoons (9g) fine sea salt

  • 2 Indian green chilies

  • 2 teaspoons (9g) lemon juice

Fried Onions:

  • 1.5 large yellow onions, very thinly sliced via mandolin

  • 3 cups(675g) vegetable oil

Spices For Rice:

  • 1.5 cups(286g) basmati rice

  • 7 cups(1656 ml) of water

  • 1 black cardamom pod

  • 1-star anise

  • 1 bay leaf

  • 1 cinnamon stick

  • 5 green cardamom

  • ¾ tsp (1g) shah jeera

  • 5 whole cloves

  • 3 strands mace or 1/2 teaspoon (>1g) ground mace

  • (11g) fine sea salt

  • ½ teaspoon (4g) vegetable oil

Final Biryani:

  • 3.5 tablespoons(52g) milk or water, hot and steamy

  • 1/2 teaspoon(>1g) saffron strands

  • 1/4 cup(12g) mint, finely chopped

  • 1/3 cup(18g) cilantro, finely chopped

  • 1/4 cup(54g) + 2 Tablespoons(27g) ghee

  • fried onions

  • 75% cooked rice

  • Biryani masala for layering

  • Juice of 1/2 a lemon

INSTRUCTIONS:

  1. Preheat the oven to 350F.

  2. On a baking sheet, add coriander, shah jeera, cloves, cardamom, star anise, fennel seeds, black pepper, and cinnamon. Bake for 5 - 7 minutes or until toasted and fragrant.

  3. Place spices in a mortar and pestle; lightly crush them down, then place the remaining ingredients in a blender with your crushed spices and blend until smooth as possible. Pass it through a fine sieve.

Dahi Chutney:

  1. In a blender, add all the ingredients and blend until smooth. Pour into a bowl and season with salt to taste if necessary.

Raita:

  1. In a small bowl, add yogurt, cilantro, cumin, coriander, and cucumber. Mix until well combined. Then, fold in red onion and add lemon juice.

Marinade:

  1. In a large mixing bowl, add all ingredients and mix to coat thoroughly. It can be used right away or, ideally, marinade overnight.

Fried Onions:

  1. In a 12” pan, set up over medium heat, and bring it to 325F. Then add in your onions in 2 batches and stir occasionally until crisp and light golden brown.

  2. Drain on a wire rack lined with a paper towel and season with salt while hot.

Spices For Rice:

  1. Start by rinsing and washing the rice three times until the water clears. Then, let it sit in the soaking water for 30 minutes and drain it.

  2. In a medium size pot, add the rest of the ingredients and bring to a boil. Then add in your soaking rice, and cook till about 75%, about 2 - 4 minutes.


Final Biryani:

  1. In a sauce pot, add milk and saffron, bring to a simmer, strain, and reserve.

  2. In a heavy-bottomed saucepot, add enough oil to coat the bottom, then add all your marinaded chicken. Next, add ½ of your mint and cilantro, and drizzle all ghee on top. Add ¾ of your fried onions and gently stir together. Season with salt to taste if necessary.

  3. To your chicken, add ½ your rice, the rest of the mint, cilantro, and fried onions. Add a pinch of biryani masala and drizzle your saffron milk.

  4. Cover with aluminum foil and put a lid on. Set a cast iron skillet over medium heat and then place your pot on top. Cook for 15 minutes, reduce the heat to low and cook for 10 - 30 minutes.

  5. Gently plate your rice in a bowl and add a couple of drumsticks on top, and serve with your Dahi and Riata.

Let's Get Cooking

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