1 Hour Chicken Biryani
Biryani is the catch all term for a layered rice dish. While traditionally this dish can take a few hours to make not accounting for the 24hr marination of the protein we wanted to share a version which can easily be made as a quick week night dinner.
Time: 1 hour
Special equipment: 10-12" pot/pan with at least 2" sides or dutch oven.
- 1 lb bone-in chicken thighs, skin removed
- 1 lb bone-in drum sticks, skin removed
- 2 cups of full fat yogurt
- 2 cups basmati rice
- 4 hard boiled eggs, peeled and cut in half
- 1 large sweet white onion, julienned
- 1 Mumbai Spice Company 7 spice starter kit
- Oil or ghee
- Salt and pepper to taste
- 4-5 threads of saffron, placed in 1/2 cups of warm water. (optional but recommended)
- Put rice into a bowl or strainer and wash thoroughly until water runs clear. Set aside.
- Take onion and add to medium to hot pan with 1 tbsp oil. Cook down onions until color has changed to a deep brown. You might need a tbsp of water to release onions from the pan. This will take 10-15 minutes.
- In a mixing bowl, combine 1 cup of yogurt and 1 cup of water. Add 1 tsp of Mumbai Spice Company garam masala, cumin powder, and salt. Add two tsps of Mumbai Spice Company coriander powder. Mix until combined. At this stage I recommend tasting the mixture to see if the flavor needs adjusting. Add 1/2 tsp increments of the spices until your desired flavor.
- Once your onions are cooked down, add them to the yogurt mixture.
- Add chicken to the yogurt mixture and stir to combine all ingredients. Make sure each piece is covered. Let rest at room temp for 15-20 minutes.
- In a separate pan bring 4 cups of water to a boil. Once boiling, add rice and cook uncovered for 7-10 minutes. Strain rice and set aside.
- While rice is cooking, take chicken and marinade and add to a 10-12" pan with at least 2" sidewalls. Cook down mixture until liquid has reduced by half. Chicken should be about 70% cooked or 125 degrees internal temp.
- Remove chicken from the pan.
- Clean pan and place back on heat. Temper 1 tsp Mumbai Spice Company mustard seeds. Add strained rice and stir.
- Add chicken mixture to pan and combine.
- Layer the hard boiled eggs over the mixture.
- In a bowl take 1/2 cup of yogurt and combine with 1/2 cup of water. Add 1/2 tsp Mumbai Spice Company turmeric and red chili powder. Stir to combine then pour this mixture over the rice.
- Pour saffron water over the biryani.
- Cover your Biryani with a lid and cook over low heat for 15 minutes. Serve and enjoy.
This tutorial is for a more complicated biryani but the technique shows how to do some important methods. Check it out!
Although this is not our video. Ethan does a really good job of explaining his take and technique for an easy biryani. It's worth a watch if you're learning.