Biryani

Chicken Biryani is a delicious savory rice dish that's loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. For my Biryani, I've simplified the order of operations, while retaining the traditional layered approach to assembling it.

Whether you’re talking Arroz con Pollo, Hainanese Chicken Rice, or Oyako Donburi; chicken and rice is a classic pairing that has permeated culinary culture around the world. It makes sense that earlier in human history, this staple seed would be combined with a domesticated source of protein, but the fact that this combination has endured as a popular favorite today, speaks to its unassailable deliciousness.

Although widely associated with Indian cuisine, Chicken Biryani is a dish that has spread across a wide swath of South Asia, reaching as far west as Iraq, and as far east as Indonesia. The vast geographical area Biryani calls home has resulted in a huge variety of preparations and ingredients.

Pulao (a.k.a. Pilaf), a similar rice dish can be found in the same areas. While there’s some debate as to the difference between Biryani and Pulao, the latter tends to have less meat and veggies relative to the rice, which means it’s usually served as a side rather than an entree. The second big difference is that Biryani is usually layered and steamed, which creates a wonderful variation in flavor, texture and color when it’s all mixed together at the end.

The bottom layer of rice absorbs all the juices of the chicken as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani, you’ll find whole cuts of succulent chicken that are bursting with flavor from the potent array of spices, herbs and aromatics it’s marinated in.

For my version, I’ve simplified the preparation a bit by marinating the chicken in a spicy mixture of garam masala, garlic, ginger, chili peppers, cilantro and garlic. When fried, the spices and aromatics on the exterior of the chicken caramelize into an insanely flavorful crust. I like to cook the onions separately, as it allows you to fully caramelize them into an sweet umami-packed layer that contrasts the spicy savory chicken. For the rice, a quick par-boil with cardamom, bay leaves and cumin infuses some flavor, while ensuring the rice is tender enough steam after the Biryani is assembled.

I like to serve my Chicken Biryani with a cooling raita made with yogurt, mint, cilantro and a pinch of salt, but this is also good with a variety of different

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