Dindigul Biryani

Ingredients

• 1.2 kg bone-in chicken pieces (thighs and drumsticks preferred)
• 2 cups basmati rice
• ¾ cup ghee or clarified butter, divided
• 5 whole large yellow onions, thinly sliced
• ½ cup plain yogurt
• 2 tbsp ginger-garlic paste
• 3 whole green chilies, slit lengthwise
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 1 batch whole spices (4 bay leaves, 1 tbsp cumin seeds, 8 cloves, 6 green cardamom, 2 black cardamom, 1-inch cinnamon stick, 1 star anise)
• 2 whole red onions, halved
• ½ kg potatoes, peeled and cut into wedges
• 2 tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Pat chicken dry. Mix yogurt, ginger-garlic paste, 1 tsp salt, and black pepper in a bowl.

2. 2

   Coat chicken thoroughly in yogurt marinade. Set aside at room temperature.

3. 3

   Heat 0.5 cup ghee in a heavy-bottomed pot over medium. Add onions, stirring often.

4. 4

   Cook onions until deep golden brown and crispy, ~20 minutes. Watch constantly near the end.

5. 5

   Remove half the fried onions to a paper towel. Reserve; set rest aside in the pot.

6. 6

   Add remaining 0.25 cup ghee to the pot with onions. Heat over medium-high.

7. 7

   Working in batches, fry potato wedges until golden and just tender, ~4 minutes per batch. Set aside.

8. 8

   Boil salted water in a large pot. Add basmati rice and whole spices.

9. 9

   Cook rice until 70% done with a firm bite remaining, ~7 minutes. Drain, discard whole spices.

10. 10

    Discard excess oil from the pot, leaving a thin layer with caramelized onions at the bottom.

11. 11

    Layer half the parboiled rice evenly over the onions.

12. 12

    Arrange marinated chicken pieces over the rice in a single layer.

13. 13

    Scatter fried potatoes, reserved fried onions, mint, cilantro, and green chilies over chicken.

14. 14

    Layer remaining rice over the top, pressing gently to compact.

15. 15

    Cover the pot tightly with foil, then place a heavy lid on top. Reduce heat to medium-low.

16. 16

    Cook for 45 minutes without lifting the lid. The pot will steam; you'll hear gentle hissing.

17. 17

    Remove from heat. Let rest covered for 5 minutes, then gently fluff rice with a fork.

18. 18

    Serve in bowls, ensuring each portion has rice, chicken, and potatoes. Top with extra fried onions.

Tools you’ll need

• large heavy-bottomed pot with tight-fitting lid (5–6 quart)
• large pot for boiling rice
• slotted spoon
• fork for fluffing
• aluminum foil
• paper towels

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