Gujarati Chicken Biryani

Chicken Marinade

• 1 kg chicken
• 1 cup yogurt
• ½ tbsp cumin powder
• 1 tbsp coriander powder
• 2 tsp chili flakes
• ½ tsp turmeric powder
• ½ tbsp salt
• 1 tsp garam masala powder

Chicken Masala

• ½ cup oil, or as needed
• 1 tbsp whole garam masala
• 1 large onion, thinly sliced (about 1½ cups)
• 1 tbsp ginger-garlic-green chili paste
• 1 tomato, blended
• 2–3 lemon slices
• ½ cup fresh mint, chopped
• ½ cup fresh cilantro, chopped
• 3–4 whole green chilies for medium heat, or 5–6 for spicy
• About ½ cup water, plus small splashes as needed

Rice & Assembly

• 4 cups basmati rice
• Salt, to taste, for boiling
• Red food colour, a small amount

Instructions

1. Marinate: Mix the chicken with yogurt, cumin powder, coriander powder, chili flakes, turmeric, salt and garam masala powder. Cover and refrigerate for 1–3 hours.
2. Boil the rice: Cook the basmati rice in salted boiling water until about 80% cooked. Drain and set aside.
3. Start the masala: Heat the oil in a large pot. Add the whole garam masala and sauté for a few seconds until fragrant. Add the sliced onion and fry until golden brown.
4. Add aromatics: Add the ginger-garlic-green chili paste with a tiny splash of water. Sauté for about 1 minute.
5. Cook the chicken: Add the marinated chicken and mix well. Add the blended tomato and cook until the chicken is about 80% done and the masala has reduced.
6. Add lemon: If the masala looks too dry, add a small splash of water. Add 2–3 lemon slices and cook for about 5 more minutes, or until the chicken is completely cooked.
7. Finish the masala: Add mint, cilantro and whole green chilies. Add about ½ cup water and gently mix. The masala should remain slightly saucy rather than completely dry. Turn off the heat and set aside.
8. Layer: Spread half of the 80%-cooked rice in a large pot. Add all of the chicken masala and its liquid, then cover with the remaining rice. Sprinkle a small amount of red food colour over the top.
9. Dum: Cover tightly and cook over medium heat for 5–10 minutes. Reduce to very low heat and cook for another 10–15 minutes.
10. Serve: Turn off the heat and gently fluff the biryani, bringing some of the masala through the rice without breaking the grains. Serve hot.