질문하기
Fragrant layered biryani with chicken and crispy fried onions on top. This Indian high calorie rice lunch fills the room with spice aromas before the first bite.
Thinly slice 3 onions for frying. In a large Dutch oven over medium-high heat, add 0.5 cup oil and fry sliced onions in batches, stirring constantly, until deep golden brown and crispy (8-12 minutes per batch). Remove with slotted spoon and drain on paper towels.
In a large bowl, mix yogurt, garlic (grated), ginger, turmeric, cumin, coriander, half of the fried onions, and 1.5 tsp salt. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight) in the fridge.
Rinse basmati rice under cold water until water runs clear. In a large pot, bring 8 cups of water plus 1 tsp salt, bay leaves, cinnamon stick, cloves, and cardamom pods to a boil. Add rice and parboil for 5–6 minutes until 70% cooked. Drain immediately and discard whole spices.
In the Dutch oven, heat 0.25 cup oil over medium heat. Add marinated chicken and cook, stirring, until chicken is lightly browned and spices are aromatic (7–10 minutes). Spread chicken in an even layer.
Layer half the parboiled rice over chicken. Sprinkle with mint and cilantro, cayenne, garam masala, and remaining fried onions. Top with remaining rice, a splash of oil over the surface, and a small pinch of salt.
Cover tight with foil and lid. Reduce heat to low and cook ('dum') for 30–35 minutes. Let rest 10 minutes uncovered before fluffing gently to serve.
