Serves 4 · Prep 40 minutes plus marinating · Cook 50 minutes
Saffron milk
- 15–20 saffron threads
- 4 tablespoons warm milk
Crush the threads lightly and soak them in the warm milk for at least 20 minutes while you prepare everything else.
Ingredients
- 500 g chicken, bone-in pieces
- 2 cups (400 g) aged basmati rice, soaked for 30 minutes
- 1 cup thick curd
- 2 large onions, thinly sliced and fried golden
- 1 tablespoon ginger-garlic paste
- 1–2 teaspoons red chilli powder, ½ teaspoon turmeric, 1 teaspoon garam masala
- Whole spices: 1 bay leaf, 4 green cardamom, 4 cloves, 1 small cinnamon stick
- A handful each of mint and coriander leaves
- 3 tablespoons ghee, salt to taste
Method
- Marinate: mix the chicken with curd, ginger-garlic paste, chilli, turmeric, garam masala, half the fried onions, half the herbs and salt. Rest for at least 1 hour.
- Par-boil the rice: boil plenty of salted water with the whole spices. Add the rice and cook until it is about 70% done, about 5–6 minutes. Drain.
- Cook the base: in a heavy pot, heat 1 tablespoon ghee, add the chicken and cook for 10–12 minutes until it is half cooked.
- Layer: spread the rice evenly over the chicken. Scatter the remaining onions and herbs.
- Add the saffron: drizzle the saffron milk in streaks over the rice, then the remaining ghee. Do not stir.
- Dum: cover tightly (seal with dough or foil) and cook on the lowest heat for 25–30 minutes.
- Rest for 5 minutes, then gently fold from the side so you keep white and golden grains.
Tip: For a vegetable biryani, use mixed vegetables and paneer and reduce the first cooking time to 6–8 minutes.
Use Premium Kashmiri Saffron for festive biryani, or Signature Saffron for everyday cooking.