Name: Chicken Biryani
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: India
Ingredients: 900 g Chicken thigh cut into 3 cm pieces; 400 g Basmati rice rinsed until the water runs almost clear; 180 g Plain yogurt whole preferably; 2 piece Yellow onion thinly sliced; 4 clove Garlic finely chopped; 20 g Ginger grated; 2 tsp Salt divided; 1 tsp Whole cumin seeds for the tadka; 6 piece Cardamom pods lightly crushed; 1 piece Mexican cinnamon sticks (canela) 5 to 7 cm long; 2 piece Bay leaves whole; 2 tsp Garam masala fresh or newly opened; 1 tsp Turmeric for color and aroma; 800 ml Purified water hot

Chicken Biryani

In many Hyderabad homes, biryani arrives at the table in a closed pot, perfuming everything before being uncovered. This family version keeps that spirit but uses a single pot and absorption cooking so the rice remains fluffy without complicating the afternoon. As chef Priya would teach, the secret is to first awaken the whole spices in ghee and then add the ground ones to the marinade, so each aroma has its moment. The yogurt tenderizes the chicken, the mint refreshes, and the final resting period settles the grains without breaking them.

Chef tips

For a vegetarian version in the style of chef Priya, substitute the chicken for cauliflower florets and cooked chickpeas; cook until the cauliflower is tender and golden.
Do not stir the rice too much after adding it: the grains will break and the biryani will become mushy.
If your basmati rice is very new or thin, check at 16 minutes; it should be cooked but still whole.
Store in an airtight container for up to 3 days in the refrigerator; reheat covered with 1 tablespoon of water to restore moisture.
If you don't have ghee, use neutral oil, although the aroma will be less deep.