Bihari Chicken Biryani

Instructions

1. 1

   Marinate the Chicken (Minimum 2 hours)

   • In a large mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, 1 tsp of salt, and lemon juice.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for a more tender and flavorful result.
2. 2

   Parboil the Rice (10-15 minutes)

   • Gently wash the basmati rice in a few changes of water until the water runs clear. Soak the rice in water for 30 minutes, then drain completely.
   • In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, shah jeera, and 2 tsp of salt.
   • Add the drained rice to the boiling water and cook for 5-7 minutes until it is 70% cooked. The grains should be firm and have a slight bite.
   • Immediately drain the rice in a colander to stop the cooking process and set it aside.
3. 3

   Prepare the Chicken Masala (25-30 minutes)

   • Heat mustard oil in a heavy-bottomed pot (handi) over medium heat until it is slightly smoking. This removes its pungent raw smell.
   • Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. This is your 'birista'.
   • Remove half of the fried onions and set them aside for layering.
   • To the remaining onions in the pot, add 2 tbsp of ghee and the slit green chilies. Sauté for a minute.
   • Add the marinated chicken along with all the marinade. Cook on medium-high heat for 5-7 minutes, stirring to sear the chicken pieces.
   • Reduce the heat to low, cover the pot, and let the chicken cook for 15-20 minutes, or until it is tender and the oil begins to separate from the masala.
4. 4

   Layer the Biryani (5 minutes)

   • Once the chicken is cooked, sprinkle the chopped mint and coriander leaves evenly over the chicken masala.
   • Gently spread the 70% cooked rice in a uniform layer over the chicken.
   • Top the rice layer with the reserved fried onions (birista).
   • In a small bowl, soak the saffron strands in 2 tbsp of warm milk for a few minutes. Drizzle this saffron milk over the rice.
   • Finally, drizzle the remaining 1 tbsp of ghee over the top.
5. 5

   Cook on 'Dum' (20-25 minutes)

   • To seal the pot, you can either use a tight-fitting lid, or create a dough by mixing the atta with a little water. Roll the dough into a rope and press it along the rim of the pot to create an airtight seal with the lid.
   • Place a tawa (flat griddle) on your stove over low heat, and place the sealed pot on top of it. This prevents the bottom from scorching.
   • Let the biryani cook on 'dum' (steam) on the lowest possible heat for 20-25 minutes. The trapped steam will cook the rice to perfection and infuse all the flavors.
6. 6

   Rest and Serve (10-15 minutes)

   • Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This step is crucial for the flavors to meld and the rice grains to set.
   • Carefully break the seal (if used) and open the lid. You will be greeted by a fragrant aroma.
   • Use a fork or a flat spatula to gently fluff the rice from the sides, mixing the layers lightly as you serve.
   • Serve the hot and aromatic Bihari Chicken Biryani with a side of cooling raita or a simple salad.