Equipment

  • 1 gallon-size Ziploc freezer bag
  • Large plastic container or bowl to mix the chicken and marinade
  • High-rimmed non-stick sauté pan AND a lid
  • 2 tongs (one for raw chicken, one for cooked chicken)
  • 8-inch chef’s knife or suitable alternative
  • Meat thermometer
  • Plastic or wooden spatula (not metal — can damage non-stick pan)
  • Optional:
    • Immersion blender (for silky smooth sauce)
    • Food processor (to finely chop the onion)
      • NOTE: Needed if NOT using the immersion blender, otherwise don’t bother.
    • Cheese grater (to grate fresh tomato, only if using fresh tomato)
      • NOTE: Needed if NOT using a food processor to process the onions.
    • Infrared thermometer

Ingredients

  • ~4 lbs of boneless skinless chicken breast/thighs (roughly 1 Wegman’s family pack)
    • For best taste: use chicken thighs
  • Ghee
  • Salt, to taste
  • MSG, to taste
  • Black pepper, to taste

Chicken Marinade

  • Cumin, ground, ½ teaspoon
  • Coriander, ground, ½ teaspoon
  • Cardamom, ground, ½ teaspoon
  • Turmeric, ground, ½ teaspoon
  • Cashmere chili powder, ½ teaspoon (for mild heat, add more if desired)
  • Biryani Spice Mix, 1 Tablespoon (preferred brand: Shan “Special Bombay Biryani”)
  • Garam Masala, 1 teaspoon (any brand)
  • Ginger Garlic Paste, 1 Tablespoon
  • Mayo, 1 Tablespoon
  • Full Fat Greek Yogurt, 1 Tablespoon
  • Mint Chutney, 1 teaspoon (any brand)

Biryani Sauce

  • For best taste:
    • Double the amount of biryani sauce ingredients in this section
    • Tomatoes, fresh or canned, pureed, 3 medium
    • Heavy cream or more full fat yogurt — have not done this, would need to experiment
  • Onions, finely chopped, 1 large
  • Ginger Garlic Paste, 2 Tablespoons
  • Tomato Paste, 2 Tablespoons (or 1 Tablespoon if using fresh/canned tomatoes)

Chicken Stock

  • Water, filtered, 1.5 cups
  • Chicken bouillon, 1 cube or teaspoon (brand: Knorr or Better than Bouillon)

Yogurt Mix

See: Yogurt Chutney Mix

  • Full Fat Greek Yogurt, 2–3 Tablespoons (any brand)
  • Mint Chutney, 1 teaspoon (any brand)
  • Cilantro Chutney, 1 teaspoon (any brand)
    • NOTE: many store-bought chutneys use “cilantro” and “coriander” interchangeably
  • Fenugreek (aka Kasoori Methi), dry, 1 Tablespoon
  • Chicken stock (made above), 2 Tablespoons

Spices

  • Whole spices:
    • Bay Leaf, whole, 2 leaves
    • Cinnamon stick, whole, ~1 inch
    • Clove, whole, 3–4
  • Ground spices:
    • Biryani Spice Mix, 2 Tablespoons (preferred brand: Shan “Special Bombay Biryani”)
      • NOTE: Shan brand has large dried dates with pits inside. Don’t count them towards your spice measurement — set aside for use in the Chicken Stock.
    • Garam Masala, 2 teaspoons
    • Cashmere chili powder, 1 teaspoon (for mild heat, add more if desired)
    • Cumin, ground, ¾ teaspoon
    • Coriander, ground, ½ teaspoon
    • Cardamom, ground, ¼ teaspoon
    • Green Cardamom, 4 pods (crack open, keep seeds, discard pods)
      • If you don’t have, add 1 teaspoon extra of ground cardamom
    • Turmeric, ground, ½ teaspoon

When Serving

  • Optional (for best taste):
    • Onions, caramelized or fried, amount depends on preference
      • No special technique for this recipe. Follow basic caramelization/frying instructions.
    • Fresh cilantro, chopped — add as garnish when serving
    • Lemon, juiced — add when serving for acidity to brighten up the dish

Preparation

12–36 Hours Before Cooking (or Freezing)

  • Make sure the chicken starts off very cold — it is much easier to trim chicken, especially the fat, when it’s cold.
  • Set aside:
    • In a small bowl, make the Chicken Marinade (mix together all marinade ingredients)
    • Take out 1 gallon-size Ziploc freezer bag. Fold the top part inside-out so you can add chicken without it touching the seal, and place the bag inside a medium/large bowl for stability.
      • If freezing, label the bag with the current date & “Biryani Chicken”
    • NOTE: Set these items aside in advance for sanitary reasons.
  • Chicken cleaning procedure:
    • Trim off any bone, fat, or blood and set aside into a “discard” pile
      • For best taste: only trim the big chunks of fat
    • If chicken breast:
      • Slide the knife across the breast, separating the thinner part from the thicker part (roughly halfway)
    • If chicken thighs:
      • Separate the thinner side from the thicker side (roughly halfway across there is a thin membrane separating them)
    • Trim off any thin or wispy pieces that will burn — set them aside to cook separately at the end
    • If the thicker pieces are too thick, cut them in half (don’t butterfly)
    • Lightly sprinkle kosher salt and MSG over the chicken pieces
      • Kosher salt sprinkles better, but you can substitute any other salt
    • Add the chicken to the large bowl/container
  • Once all the chicken has been trimmed, add the biryani marinade and mix thoroughly.
  • Store the chicken:
    • If freezing:
      • Ensure the bag is labeled with the current date & “Biryani Chicken”
      • Lay the bag flat in the freezer. Chicken can last six months frozen.
      • To thaw: put it in the fridge at least the night before, or up to 2 days before.
        • When thawed, there will be more liquid in the marinade from ice crystals. Remove the chicken from the extra liquid before cooking.
    • If not freezing:
      • Cover the bowl/container with plastic wrap and place in the fridge for 12–36 hours.

Just Before Cooking

  • Prepare the Biryani Sauce:
    • Take out all Biryani sauce ingredients
    • In a small bowl, add the Whole Spices
    • In another small bowl, add the Ground Spices
    • In another small bowl, make the Chicken Stock:
      • Microwave 1.5 cups of filtered water until boiling
      • Mix in the chicken bouillon until dissolved, cover with plastic wrap, and set aside to cool
        • NOTE: If the biryani mix had a dried plum set aside earlier, add it to the chicken stock. Once softened, dissect it, discard the pit, and place the flesh back in the stock.
    • In another small bowl, prepare the Yogurt Chutney Mix. Simply mix all ingredients together.
      • NOTE: The chicken stock must be cooled first. If still warm, mix slowly so the yogurt doesn’t curdle. Do not mix if still hot.
    • Finely chop the onion(s):
      • If using the immersion blender: finely chop the onion by hand. Doesn’t need to be perfect — the blender will handle it later.
      • If NOT using the immersion blender: use the food processor. Chop the onion into 1×1 inch pieces, then pulse every few seconds until roughly ½×½ cm pieces (NOT pureed).
    • If using fresh/canned tomatoes:
      • If you used the food processor for onions: chop tomatoes into 1×1 inch pieces and pulse in the food processor until roughly ½×½ cm (can be smaller — no downside if pureed).
      • If you did NOT use the food processor: use a cheese grater to grate the fresh tomato. Doesn’t need to be very small — it will dissolve when cooked.

Cooking

Sauté Chicken

  1. Place the high-rimmed non-stick sauté pan over medium/high heat until the surface registers ~400°F, moving the pan periodically to ensure no cold/hot spots (use the infrared thermometer to check temp).
  2. Once the pan is heated:
    1. Add 1 Tablespoon of ghee to the pan.
      • NOTE: Keep adding ghee periodically whenever the pan looks dry.
    2. Set the burner just past medium heat.
    3. Lay chicken flat on the pan and press down firmly to ensure full contact for optimal browning. Make sure pieces don’t overlap — don’t be concerned about overcrowding since they will shrink.
      • NOTE: The chicken should sizzle loudly if the skillet has been heated properly.
      • NOTE: Use the tongs designated for raw chicken.
    4. Let the chicken cook UNDISTURBED until the bottom develops a nice golden-brown color (~3–5 minutes). Rotate the pan halfway through for even cooking.
      • NOTE: Do NOT let the pan smoke or the chicken burn at any point. If it is, add more ghee/oil if the pan looks dry, or lower the heat.
  3. Once the bottom is golden-brown:
    1. Flip the chicken and press down firmly for full contact.
      • NOTE: Use the raw chicken tongs.
    2. Cook until the second side is golden-brown (~2–3 minutes).
  4. Once the second side is golden-brown:
    1. Continue cooking until the thickest part registers the target temp, moving the chicken periodically.
      • NOTE: Switch to the cooked chicken tongs from this point on.
      • For breast: cook to 145–150°F (carryover cooking will get it to 150–155°F, long enough to be food safe).
        • NOTE: If the breast has the desired color but is not yet at temp, drop the heat so it can finish without burning.
      • For thighs: cook until both sides are golden brown — they will finish in the sauce.
  5. Once cooked, drain off excess ghee and set aside to rest in a large mixing bowl, covered with a lid.
  6. Repeat for any remaining raw chicken.
  7. Let the chicken continue resting covered while you prepare the sauce.

Prepare the Sauce

NOTE: Only chicken thighs are added to the sauce to simmer. Chicken breasts are not — risk of overcooking.

  1. Using the same pan (don’t clean it), over medium-low heat, add ghee/oil if needed.
  2. Toast the whole spices (not ground spices) until fragrant, about 30–45 seconds.
  3. Add the chopped onions, stir constantly, and fry until soft and deep golden, about 5–7 minutes.
    • NOTE: The finer you chopped the onions, the faster they will cook.
  4. Add ginger garlic paste and stir for 30–60 seconds.
  5. Add ground spices and stir for 30–60 seconds.
  6. Add tomato paste and stir for 30–60 seconds.
  7. If using fresh/canned tomato puree, add it now.
  8. Cook uncovered until the sauce thickens, about 3–5 minutes. It should not be watery at all.
  9. Add chicken stock, turn heat to low, cover with a lid, and bring to a low simmer for ~10 minutes.
  10. Remove any large whole spices (bay leaves, cloves, cinnamon stick).
  11. Take the pan off the heat and slowly incorporate the Yogurt Chutney Mix (add slowly to avoid curdling).
    • Optional: Pour the sauce into a tall bowl and use an immersion blender to puree it smooth, then pour back into the pan.
  12. Add salt, MSG, and black pepper to taste.
    • Suggested: ~½ Tablespoon salt, ¼ teaspoon black pepper, ½ teaspoon MSG
  13. Place the pan back over medium-low heat.
    • NOTE: From this point on, never bring the sauce to a full boil — the yogurt may curdle. Aim for a light simmer.
  14. If using chicken thighs, add the chicken and its juices back into the sauce now.
  15. Lightly simmer uncovered for ~15–20 minutes.
  16. Lightly simmer covered with a lid until the sauce thickens enough to pass the Nappe Technique (~10–15 minutes).
    • Nappe Technique (modified): Draw a line in the sauce with your spatula. If the line stays clean and the sauce doesn’t run back, it’s thick enough. If the sauce fills the line, keep cooking.
    • NOTE: If chicken thighs are in the sauce, make sure they are fully cooked before removing.
  17. If using chicken breast, add the chicken and its juices back into the sauce now.

Meal Prepping

  • Package as desired and store in the fridge for up to 5 days.
    • For ideal taste and texture, mix the biryani and rice together 1–3 days before eating. Less than that and the rice won’t absorb the sauce flavors; more than that and the rice can become mushy.
  • Can freeze for at least 2 months without much impact.