(Serves 6-8)
Biryani Masala
(Toast the following spices)
2 tblsp coriander seeds
1 tsp cumin seeds
2 tsp caraway seeds
2 tblsp green cardamom pods
5-6 black cardamom pods
3 pieces of 1" cinnamon bark
1 tblsp whole black peppercorns
7-8 spicy red chilis
7-8 bay leaves
2 tsp whole cloves
3 blades of mace (1/2 tsp powder)
1 tblsp methi leaves (fenugreek leaves) add this last after toasting all the other spices
Chicken
1-1½ lbs chicken thighs and legs bone-in no skin or boneless skinless thighs (or any combo)
Onions
2-3 yellow onions thinly sliced and fried until golden (or 7oz of pre-fried onions like these: Ramdev Fried Onions)
Chicken Spices
3 tsp salt (to taste)
2 tblsp Lemon juice
4 tblsp ginger/garlic paste
3 green chilies, made into a paste
2 tblsp Kashmiri chili powder
½ tsp turmeric
2 tsp coriander powder
1½ tblsp of the biryani masala
3-4 tblsp oil, saved from cooking the onions or a neutral oil like canola
After Marinating the Chicken Spices
1 cup Indian curd or yogurt
1 potato, peeled, cut into ¾ cubes, optional
1 carrot, peeled, cut into ¼ discs, optional
⅓ cup of frozen peas, optional
8 sun dried prunes, cut in half, optional
5-6 tblsp ghee
2 cups Basmati rice, (no substitutions)
1 bunch of cilantro (coriander), minced
1 bunch of mint, minced
a pinch of saffron, soaked in a tblsp of milk and a tsp water for at least 20 minutes, optional
Rice Spices
2 bay leaves
1 inch stick of cinnamon
1 tsp caraway seeds
3-4 green cardamom pods
4-5 cloves
1 star anise
4-5 black peppercorns
1-2 chilis, slit, optional
juice of ½ lemon
salt for the water, (like your making pasta)
a sachet: small piece of cheesecloth (5" x 4") to bundle up the rice spices, optional
After toasting the Biryani Masala spices, allow them to cool down and then grind them into a coarse or fine powder depending on your preference. This makes enough biryani masala for deveral batches of biryani, store in a jar or sealed baggie, out of the sunlight, for up to 3 months.
In the thick parts of the chicken make deep slashes into the thicker parts of the chicken to allow the masala spices to better penetrate the chicken. (If your using boneless thighs you can make slashes at a medium depth)
If you are smoking the chicken, you can do that now.
In a large bowl, add salt to the chicken, lemon juice, then all the rest of the chicken spices, mix well, cover and let marinate 24 hours.
The next day, rinse your Basmati rice three times (removing excess starch from the rice) and then cover with water and let soak for 1½ hours. After the rice has soaked long enough, put on a large pot of boiling water, once boiling, add the spice sachet with all the rice spices and the Basmati rice (or add the spices without the sachet, you may want to pick these out before adding to the main pot, or go Indian style as I am sure in Indian households they don't mind eating around the whole spices.
Par cook the rice for about 4 minutes, we want the rice 90% cooked, don't stir the rice too often as we don't want to break the individual rice grains. After the 4 minutes, strain the water from the rice (and if you want the whole spices if you didn't use a sachet), remove the sachet and discard if you used it. Set the rice aside
In the bowl with the chicken that was marinating over night, add the 1 cup of yogurt and add 80% (about 5 oz) of the fried onions and ⅓ of the chopped cilantro bunch and ⅓ the chopped mint leaves and if your using the optional ingredients, add in the prunes, potato, carrot and peas. Mix well.
In a heavy bottomed pot, add 2 tblsp of ghee over high heat, when melted, keep the heat up high until it is roaring hot and now add your chicken pieces with its marinade and the potato cubes. Stir often cook on high heat for 5-6 minutes, cooking the chicken 85-90%, taste the masala for salt content and adjust as needed.
Now turn the heat to low, make sure the chicken pieces are spread out in one layer and add ⅓ of the chopped cilantro bunch and ⅓ the chopped mint leaves add 15% of the fried onions (about 1½ oz)
Add all the rice on top of the chicken layer, smooth the rice into an even layer. Drizzle 3-4 tblsp of the ghee over the rice and then sprinkle/drizzle the saffron liquid over the rice.
Now add the remaining 5% fried onions (about ½ oz) add the remaining ⅓ bunch of chopped mint and cilantro (coriander leaves). Seal the lid with a rolled out piece of bread dough, or tinfoil (or cheesecloth). If you can weight the lid down with something heavy, that helps too!
Cook for 10-15 minutes on low heat. Then turn off heat and let rest for 10 minutes.
I believe traditionally the whole pot is turned upside down a into a platter and served, or just scoop it out with a serving spoon. You can sprinkle some garam masala over the top and serve with a side of Indian yogurt to cool down the spices.