Chicken Biryani 2.0

Ingredients

• 1 kg Chicken Drumsticks (bone‑in, skin removed, scored with shallow cuts)
• 1 cup Plain Yogurt (full‑fat, for marination)
• 1 tablespoon Tomato Puree (smooth puree)
• 1 tablespoon Malt Vinegar (white malt vinegar; lemon juice can be used instead)
• 4 pieces Dried Plum (Aloo Bkar) (Indian dried plum, adds subtle sweetness)
• 2 inch Fresh Ginger (peeled and roughly chopped)
• 6 cloves Garlic Cloves (peeled)
• 2 pieces Green Chilies (deseeded if less heat is desired)
• 1 bunch Fresh Coriander (Cilantro) (stems removed for paste; leaves saved for garnish)
• 0.25 cup Water (for paste) (helps blend the green paste)
• 1 teaspoon Cumin Seeds (to bloom in oil)
• 1 tablespoon Fennel Seeds (crushed in mortar for fennel powder)
• 4 pieces Whole Cloves
• 4 pieces Green Cardamom Pods
• 2 pieces Bay Leaf
• 1 piece Cinnamon Stick (2‑inch stick)
• 1 tablespoon Garam Masala (store‑bought or homemade blend)
• 4 teaspoon Salt (divided between chicken and rice water)
• 1 cup Vegetable Oil (for frying onions and cooking the gravy; plus 1 tbsp for final boil)
• 3 tablespoon Butter Ghee (added at the end for aroma)
• 3 cup Extra‑Long Basmati Rice (washed several times and soaked 15 min)
• 300 g Fried Onions (golden, crispy; can be store‑bought or homemade)
• 15 cup Water (for rice) (for par‑boiling the rice)

Instructions

1. Score the Chicken

   Using a sharp knife, make shallow diagonal cuts on each drumstick about 1 cm deep to allow the marinade to penetrate.

   Time: PT5M

2. Prepare the Green Paste

   Add garlic, ginger, green chilies, fresh coriander stems, and ¼ cup water to the blender. Blend until smooth.

   Time: PT5M

3. Mix the Marinade

   In a large bowl combine the yogurt, tomato puree, malt vinegar, dried plum pieces, the green paste, 2 tsp salt, and the scored chicken. Mix thoroughly so every piece is coated.

   Time: PT10M

4. Marinate

   Cover the bowl and refrigerate for at least 20 minutes (or up to overnight for deeper flavor).

   Time: PT20M

5. Soak the Rice

   Rinse the basmati rice several times until water runs clear, then soak in water for 10 minutes.

   Time: PT10M

6. Fry the Onions

   Heat 1 cup oil in a deep skillet over medium‑high heat. Add the sliced onions (≈300 g) and fry, stirring occasionally, until deep golden and crisp, about 15 minutes. Sprinkle a pinch of salt halfway through.

   Time: PT15M

   Temperature: Medium‑high heat

7. Build the Curry Base

   In the same oil, add cumin seeds, crushed fennel seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Sauté for 1 minute until fragrant. Then add the remaining fried onions, and sauté another 5 minutes.

   Time: PT10M

   Temperature: Medium heat

8. Add the Marinated Chicken

   Increase heat to high, add the marinated chicken pieces, and stir‑fry for 5 minutes until the surface changes color.

   Time: PT5M

   Temperature: High heat

9. Simmer the Chicken

   Add enough water (about 2 cups) to create a thick gravy, then reduce to a low simmer. Cook covered for 20 minutes until the chicken is tender and the flavors meld.

   Time: PT20M

   Temperature: Low simmer

10. Par‑Boil the Rice

    Drain the soaked rice. Bring 15 cups water to a rolling boil, add 1 tsp salt, then add the rice. Cook for 8‑10 minutes until the grains are 60‑80 % done (still firm in the center). Drain and set aside.

    Time: PT13M

    Temperature: Boiling

11. Layer the Biryani

    In the large pot, spread a thin layer of the chicken gravy, then a layer of par‑boiled rice. Sprinkle some fried onions, fresh coriander leaves, and a drizzle of ghee. Repeat the layers, ending with rice, fried onions, coriander, and the remaining ghee.

    Time: PT5M

12. Seal and Dum‑Cook (High Heat)

    Cover the pot tightly with a lid and seal the edges with aluminum foil. Place the pot on high heat for 8‑10 minutes to generate steam.

    Time: PT10M

    Temperature: High heat

13. Dum‑Cook (Low Heat)

    Reduce the flame to low and continue cooking for 20 minutes.

    Time: PT20M

    Temperature: Low heat

14. Rest the Biryani

    Turn off the heat and let the biryani rest, still covered, for 5 minutes. Then gently fluff the rice before serving.

    Time: PT5M

Nutrition Facts

Calories

1030

Protein

30 g

Carbohydrates

120 g

Fat

45 g

Fiber

3 g