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for chicken

  • 1 tablespoonvegetable oil
  • 10 gramsgarlic (grated)
  • 10 gramsginger (grated)
  • 1serrano chili peppers (to taste, minced)
  • 5 gramsmint (finely chopped)
  • 10 gramscilantro (finely chopped
  • 1 tablespoongaram masala
  • 1/2 teaspoonground cinnamon
  • 1 teaspoonsalt
  • 900 gramsbone-in skin-on chicken thighs

for rice

  • 6 cupswater
  • 2 1/2 teaspoonssalt
  • 5pods green cardamom (smashed)
  • 1 teaspooncumin seeds
  • 1bay leaf
  • 360 gramsbasmati rice (~2 cups)

for onions

  • 2 tablespoonghee
  • 2medium onions (sliced thin)

for Biryani

  • 1 cupreserved boiling liquid (from rice)
  • 1/2 teaspoonsaffron threads
  • cilantro (for garnish)


  1. To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
  2. In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside