Time: 3 hours 30 minutes
Complexity: easily
Servings: 8

Biryani is a delicious Indian rice dish similar to a layered pilaf. This recipe is very close to the traditional one, with the only difference being that it's cooked in the oven rather than on the stovetop, ensuring even heating and preventing burning. To prepare it, you'll need a large casserole dish with a lid. Layers of spiced tomatoes, chicken pieces marinated in spiced yogurt with turmeric, deep-fried onions, and spiced basmati rice, cooked until half-cooked, are placed in it. Saffron milk is poured over everything and baked in the oven to meld all the wonderful flavors. Don't throw away the oil you used to fry the onions. It becomes very fragrant and can be used in making sauces.

Ingredients:

• 1.1 kg bone-in chicken thighs, skinless
• 1 cup whole milk yogurt
• 2 tsp Kashmiri chili powder (see note)
• 0.5 tsp ground turmeric
• 1.5 cups of vegetable oil
• 2 large red onions, thinly sliced
• 2 tbsp. basmati rice
• 8 whole cloves
• 7 green cardamom pods
• 3 bay leaves
• 1/4 tsp black peppercorns
• 2 large pinches of saffron
• 1/4 cup whole milk
• Half a cinnamon stick
• 1 teaspoon cumin seeds
• 1 tbsp finely grated ginger
• 5 cloves garlic, finely grated
• 2 medium tomatoes, cut into 1cm pieces.
• 0.5 cups of cilantro leaves
• 0.5 cup mint leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

basmati rice, chicken thighs, tomatoes, chili pepper, turmeric, bay leaf, carnation, cardamom, black pepper, saffron, cumin, cinnamon, ginger root, mint, milk, yogurt

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Preparation:

Step 1
• In a large bowl, combine the yogurt, 3 tablespoons of salt, chili powder, and turmeric. Add the chicken and toss to coat. Let sit at room temperature until ready to cook, up to 1 hour. You can also marinate the chicken for up to 2 days, covered with plastic wrap and refrigerated.
Step 2
• Meanwhile, heat vegetable oil in a large heavy-bottomed saucepan over high heat to 175°C (335°F) on a deep-fry thermometer. Fry half the onion, stirring frequently, until deep golden brown, 10-12 minutes. Transfer the onion to a paper towel-lined baking sheet to drain. Season with salt and let cool. Heat the oil back in the saucepan and repeat with the remaining onion. Save the oil.
Step 3
• Rinse the rice thoroughly until the water runs almost clear, about 5 times. Combine the rice, 1/4 cup salt, 4 cloves, 3 cardamom pods, 1 bay leaf, peppercorns, and 3 quarts of water in a large saucepan and bring to a boil over high heat. Cook for exactly 5 minutes. The rice will not be fully cooked; it will continue to cook in the oven. Do not cook it on the stovetop for longer than 5 minutes, or it will become mushy. Drain and transfer the rice and spices to a medium bowl.
Step 4
• Position a rack in the lower third of the oven and preheat to 150°C.
Step 5
• Combine saffron and milk in a small bowl.
  
  In a large Dutch oven, heat 3 tablespoons of the oil reserved from the onions over medium heat. Add the cinnamon stick, cumin seeds, and the remaining 4 cloves, 4 cardamom pods, and 2 bay leaves. Cook, stirring frequently, until fragrant and the spices begin to toast, about 1 minute. Add the ginger and garlic and cook, stirring frequently, until fragrant, about 1 minute.
Step 6
• Add the tomatoes and 1 teaspoon of salt and cook, stirring occasionally and scraping up any browned garlic and ginger from the bottom of the pan, until the tomatoes begin to break down and most of the liquid has evaporated, 5-7 minutes. Stir in 1/2 cup of water, bring to a boil, and scrape up any browned bits from the bottom of the pan.
Step 7
• Remove the chicken from the marinade and place it on top of the tomatoes. Then arrange half of the fried onions on top of the chicken. Top with rice and spices, and pour the saffron milk over the rice. Cover the casserole and bake in the oven until the liquid is absorbed, the rice is tender, and the chicken is cooked through, 30-40 minutes.
Step 8
• Let the biryani sit, covered, for 10 minutes, then transfer to a large serving platter. Garnish with the remaining fried onions, cilantro, and mint leaves.
  
  
  Note
  
  Kashmiri chili powder has a pungent flavor with a slight floral note. It's available in Indian grocery stores and Asian markets. It can be substituted with hot (not smoked) paprika.

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