Biryani – Restaurant Style
Prep Time
Cooking Mode
Rice:
2 cups basmati rice, rinsed
6 cups water
1 tbsp salt
2-inch piece cinnamon
5 whole cloves
3 pods cardamom
2 pods star anise
2 bay leaves
Biryani:
¼ cup ghee, melted and divided
2 tbsp canola oil
2 pounds boneless, skinless chicken thighs
½ tsp salt
½ tsp pepper
1 jar Marigold Biryani Sauce
1 cup red onion, thinly sliced
1 cup chicken stock
¼ cup cilantro leaves
10 mint leaves
1 ½ tsp lemon zest
5 tbsp yogurt
Garnish:
10 mint leaves, torn if too large
20 cilantro leaves
½ cup crispy red onions
Rice:
2 cups basmati rice, rinsed
6 cups water
1 tbsp salt
2-inch piece cinnamon
5 whole cloves
3 pods cardamom
2 pods star anise
2 bay leaves
Biryani:
¼ cup ghee, melted and divided
2 tbsp canola oil
2 pounds boneless, skinless chicken thighs
½ tsp salt
½ tsp pepper
1 jar Marigold Biryani Sauce
1 cup red onion, thinly sliced
1 cup chicken stock
¼ cup cilantro leaves
10 mint leaves
1 ½ tsp lemon zest
5 tbsp yogurt
Garnish:
10 mint leaves, torn if too large
20 cilantro leaves
½ cup crispy red onions
Directions
1Place rinsed rice in a bowl and cover with water. Soak rice for 20 to 30 minutes.
2Bring 6 cups of water to a boil in a medium pot during the last 5 minutes of the rice soaking. Add 1 tablespoon salt, spices and rice. Return to a boil and then cook for 4 minutes or until rice is just cooked but still firm in the center. Drain immediately, leaving whole spices in. Set aside.
3Preheat 2 tablespoons of ghee and oil in a wide pot over medium-high heat. Season the chicken evenly with salt and pepper and add to pot.
4Once chicken is deeply browned on one side, add biryani sauce and cook for 2 additional minutes. Use tongs to remove the chicken from pan, leaving sauce in pan.
5Reduce heat to low. Add half of the onion and herbs, 1 cup chicken stock, and lemon zest. Stir to combine.
6Place 5 dollops of yogurt spread out on the top of the onions, then top with chicken. Sprinkle remaining onions and herbs over chicken. Spread the rice and whole spices over the top. Gently pat down and flatten. Drizzle remaining 2 tablespoons ghee over the top of rice. Turn heat to medium and cover with a lid.
7As soon as you see steam, reduce heat to low and simmer, covered, until rice and chicken are cooked, 20 to 25 minutes.
8Remove from heat and allow your Biryani to sit for five minutes, top with garnishes, and serve.
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Personal Note
Personal Note