Kutch-style Chicken Biryani

Ingredients

• 400 g Basmati rice (Wash and soak in water for 1.5 hours)
• 500 g Bone-in chicken thigh (Cut into bite-size pieces)
• 150 g Plain yogurt (For marinating)
• 1 tsp Salt
• 3 tbsp Vegetable oil (salad oil) (For sautéing onions)
• 2 tbsp Butter (Add at the end)
• 0.1 g Saffron (Soak in warm milk)
• 2 tbsp Milk (For saffron soaking)
• 2 tbsp Fresh mint leaves (Coarsely chopped)
• 2 tbsp Fresh cilantro (coriander) (Coarsely chopped)
• 1 個 Onion (Thinly sliced and caramelized (optional))
• 1 tbsp Whole spice mix (Mix of bay leaf, cloves, cardamom, cinnamon, cumin seeds)

Instructions

1. Soak Basmati rice

   Measure the basmati rice, place in a bowl, rinse well with water until clear, and soak for about 1.5 hours.

   Time: PT1H30M

2. Marinate the chicken

   Cut the bone-in chicken thigh into bite-size pieces, add yogurt, salt, and whole spice mix, lightly stir, and let rest for 15 minutes.

   Time: PT15M

3. Chop the herbs

   Coarsely chop the mint and cilantro.

   Time: PT5M

4. Caramelize the onion

   Heat oil in a skillet, add thinly sliced onion, sauté over medium heat until golden, about 10 minutes. Be careful as the oil may splatter.

   Time: PT10M

   Temperature: 中火

5. Par-cook the rice

   Bring a large pot of plenty of water to a boil, add salt and whole spice mix. Drain the soaked rice, add to the pot and cook for about 5 minutes until the grains are just tender on the surface.

   Time: PT5M

   Temperature: 沸騰

6. Layer and steam-bake

   Spread the marinated chicken evenly on the bottom of the pot, then layer the par-cooked rice on top. Sprinkle the chopped mint and cilantro, the saffron soaked in milk, and butter over the rice. Cover the pot completely with aluminum foil to seal in steam.

   Time: PT5M

7. Steam-bake (high heat)

   Place the pot over medium-high heat and heat for 10 minutes once steam begins to appear.

   Time: PT10M

   Temperature: 中強火

8. Steam-bake (low heat)

   Reduce the heat to low and continue cooking for another 10 minutes.

   Time: PT10M

   Temperature: 弱火

9. Rest

   Turn off the heat and let the pot rest for 10 minutes. Then remove the foil, gently fluff everything, and serve.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Basmati rice: Long-grain rice
• Instead of Bone-in chicken thigh: Chicken breast
• Instead of Plain yogurt: Greek yogurt
• Instead of Vegetable oil (salad oil): Olive oil
• Instead of Butter: Ghee
• Instead of Saffron: Turmeric (for color only)
• Instead of Milk: Soy milk
• Instead of Fresh mint leaves: Basil
• Instead of Fresh cilantro (coriander): Parsley
• Instead of Onion: Store-bought caramelized onions
• Instead of Whole spice mix: Store-bought biryani masala

Equipment Needed

• Large heavy-bottom pot
• Colander (strainer)
• Bowl (for soaking rice)
• Frying pan
• Aluminum foil
• Measuring spoons & cups
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Soak the rice thoroughly until it becomes translucent.
• Be careful of oil splatter when caramelizing the onion.
• Seal the pot completely with aluminum foil so steam does not escape.

Chef Tips from the Video

• Adding a pinch of salt while soaking the rice makes the cooked rice fluffier.
• Roasting the whole spices before grinding enhances their aroma.
• A few drops of lemon juice at the end brighten the flavor.

Troubleshooting

Storage

Refrigerator: If storing in the refrigerator, place in an airtight container and consume within 2 days.

Freezer: Freezing is possible. Wrap individual 1‑cup portions in plastic wrap and store in the freezer for up to 1 month.

Room temperature: Room-temperature storage is not allowed. Store in the refrigerator or freezer.

Make-Ahead Tips

• Marinating the chicken in yogurt and spices overnight makes it more tender.
• Prepare caramelized onions the day before and refrigerate; just add them when needed.
• Soak saffron in warm milk for about 10 minutes to release color and aroma.