Pakistani Chicken Biryani

Method

Tick a step to mark it done.

1. 1Step 1: Rinse the basmati until the water runs clear, then soak for 30 minutes. Drain.
2. 2Step 2: Heat oil in a heavy pot and fry the sliced onions until deep golden. Remove half for garnish; leave the rest in the pot.
3. 3Step 3: Add ginger–garlic paste and green chillies to the onions and sauté for a minute. Add the chicken and sear for 5 minutes.
4. 4Step 4: Add all the ground spices, biryani masala and salt. Add the tomatoes and cook until softened and the oil separates, about 8–10 minutes.
5. 5Step 5: Lower the heat, stir in the whisked yoghurt, and cook until the masala is thick and glossy and the chicken is tender, 15–20 minutes. Keep it slightly saucy.
6. 6Step 6: Meanwhile bring the rice water to a rolling boil with the salt and whole spices. Add the drained rice and boil until it is about 70% cooked (still firm at the core). Drain.
7. 7Step 7: Layer half the parboiled rice over the chicken masala. Scatter fried onions, coriander, mint, saffron milk and kewra water. Add the remaining rice and repeat the toppings. Drizzle over the ghee.
8. 8Step 8: Cover with a tight lid (seal with foil or dough if needed) and steam on the lowest heat for 20–25 minutes (dum).
9. 9Step 9: Rest for 5 minutes, then gently fold from the bottom to mix the layers before serving.