Chicken Biryani

Voorbereiding

Considered a celebratory dish in many Central and South Asian cultures, biryani is an aromatic, layered rice dish that can be made with meat or vegetables. In this version, we use pieces of tender chicken that have been marinated in yogurt, toasty spices, and fresh herbs. While this recipe may seem intimidating, it is very manageable if you can prepare elements in advance like frying the onions and marinating the chicken. For the ideal biryani texture, be sure to let the sauce cook down completely when you’re cooking the chicken. The stockpot should begin to look dry and the oil should separate out. You don’t want any excess moisture in the pot or it will make your rice mushy.

*This recipe originally ran in Canada on HexClad.ca.

1. Make Fried Onions. In a HexClad 8QT/8L Hybrid Stockpot, heat oil and sliced onions over medium, stirring occasionally, until onions begin to sizzle, 3 to 5 minutes. Continue cooking over medium heat, stirring constantly, until onions are golden brown and beginning to crisp, about 15 minutes more. Use a slotted spoon to transfer onions to a paper towel-lined plate to drain. Spread in an even layer and let cool completely until crisp. Wipe out stockpot.
2. Marinate Chicken In a blender or food processor, puree tomatoes with cilantro, mint, and garlic until smooth. Scrape into a medium bowl. Add yogurt, oil, biryani masala, kashmiri red chili, cumin, coriander, crushed red pepper, turmeric, 2 tablespoons salt, and 1 teaspoon of black pepper; whisk until smooth. Stir in prunes, chiles, and 1 cup of fried onions. Add chicken and toss until evenly coated in marinade. Cover bowl and refrigerate for at least 1 hour and up to overnight. 
3. Meanwhile, Prepare Rice. In a medium bowl, cover rice with water and let soak for 1 hour; drain well.
4. Fill the stockpot with 4 cups/2 liters of water. Add peppercorns, cumin seeds, cardamom pods, bay leaves, star anise, oil, and 1 teaspoon salt and bring to a boil over high heat. Once boiling, add soaked rice and cook for 12 minutes; drain well. If desired, discard spices. Wipe out stockpot.
5. Transfer chicken and marinade to stockpot and heat over medium. Cover and cook, stirring occasionally, for 20 minutes. Uncover and continue to cook over medium heat undisturbed until sauce has reduced and oil has separated, about 20 minutes more. If necessary, reduce heat to medium-low. Remove from heat.
6. Assemble. Layer tomato slices and half of lemon slices on top of chicken. Scatter half of chopped cilantro and mint over top. Spoon reserved rice over chicken and spread in an even layer. Arrange remaining lemon slices on top, then finish with sliced chiles and remaining herbs. In a small bowl, whisk orange food coloring with ¼ cup of water, if using. Dot food coloring around rice to create pockets of bright orange.
7. Cover stockpot with a clean kitchen towel or aluminum foil, then cover with lid. Cook over low heat for 15 minutes. Remove from heat and let sit for 10 minutes. Remove lid and let biryani sit uncovered for 5 minutes more. Using a fork, gently fluff rice, then sprinkle with remaining fried onions before serving.

NOTE Parboiled sella rice is a long-grain rice that has been partially cooked in the husk. It is often considered to be fluffier than basmati rice and more resistant to overcooking and clumping. This rice can be found at Indian markets or online at Kalustyan’s and amazon.com