Central Jersey Chicken Biryani
Layered basmati rice and spiced chicken, a dish central to home celebrations in the large Indian-American communities of Edison and Iselin.
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 560 kcal
Equipment
- •Heavy-bottomed pot with tight lid
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 20
- carbs
- 62
- protein
- 30
- calories
- 560
Instructions
- 1
Mix the chicken with yogurt, ginger-garlic paste, garam masala, and chili powder. Let it sit for at least 4 hours or overnight.
- 2
Boil the soaked rice with cardamom and bay leaves in salted water until 70 percent cooked. Drain the water.
- 3
Heat ghee in a heavy pot on the stovetop. Cook the chicken until halfway done, about 10-12 minutes.
- 4
Spread the chicken evenly across the bottom of the pot. Layer the rice directly on top.
- 5
Scatter the fried onions, cilantro, mint, and saffron milk evenly over the rice.
- 6
Cover tightly with a lid. Seal the edges with dough or foil if needed to trap steam.
- 7
Cook over very low heat for 25-30 minutes. This finishes steaming the rice and chicken together.
- 8
Take the pot off the heat and let it rest for 10 minutes. Fluff gently and serve.
Chef's tips
Let the chicken sit in yogurt and spices for at least four hours or overnight to tenderize. Cook the rice to only 70 percent doneness before layering so it does not turn mushy.
Storage
Refrigerate leftovers up to 3 days in an airtight container.
Reheating
Reheat covered in the microwave or on the stovetop with a splash of water to restore moisture.
Common mistakes to avoid
- •Skipping the marinating time, which leaves the chicken bland
- •Boiling the rice too long before layering, which makes the dish mushy
Serving suggestions
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