Biryani

also called chicken biryani · biriyani · briyani · dum biryani · hyderabadi biryani · birani

The table

2 1/2 lb(1.1 kg; skinned and slashed)bone-in chicken thighsmarinate 2 hrlayer the pot, meat under riceseal the lid on and steam 35 min on the lowest heat
1 cup(240 g)thick yogurt
2 Tbs(34 g)ginger-garlic paste
1 TbsKashmiri chile powder
2 tspgaram masala
1/4 cup(chopped)mint
1/4 cup(chopped)cilantro
2 tspkosher salt
2 1/2 cups(500 g; rinsed until the water runs clear, then soaked 30 minutes and drained)basmati riceboil 5 min, until it bends but still snaps
4 qt(3.8 L)water
4 podsgreen cardamom
4cloves
1bay leaf
2 Tbskosher salt
1 large pinchsaffronsoak 10 min, until the milk goes orange
1/4 cup(60 mL)warm milk
1 cup(the fried-onion recipe)birista
3 Tbs(42 g)melted ghee
4 oz(115 g; flour and water, no more)stiff flour dough
Dum is the whole thing: the pot is shut and the rice finishes in the steam from below. Break the seal at the table
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.20 things to get out.

Pans and tools

1marinate 2 hr

2boil 5 min, until it bends but still snaps

3soak 10 min, until the milk goes orange

4layer the pot, meat under rice

goes in with what steps 1, 2 and 3 made

5seal the lid on and steam 35 min on the lowest heat

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 35 min1 of 5 steps gives no time
Needs you
none given
If you get it wrong
Unforgiving — the rice is boiled until it bends but still snaps, because a grain cooked through before the pot is layered steams to paste

  1. marinate 2 hr

    2 hrwalk awayfrom the start

  2. boil 5 min, until it bends but still snaps

    5 minwalk awayfrom the start

  3. soak 10 min, until the milk goes orange

    10 minwalk awayfrom the start

  4. layer the pot, meat under rice

    not timed2 hr in

  5. seal the lid on and steam 35 min on the lowest heat

    35 minwalk away2 hr in

You'll need heavy pot

Goes with

See how it is written
>> title: Biryani
>> category: Rice, Beans & Grains
>> tags: chicken, rice, indian, saffron, layered
>> counters: Curry House
>> aka: chicken biryani, biriyani, briyani, dum biryani, hyderabadi biryani, birani
>> pairs-with: birista, raita, mint-chutney
>> servings: 6
>> time: 3 hr 30 min
>> slack: unforgiving — the rice is boiled until it bends but still snaps, because a grain cooked through before the pot is layered steams to paste

>> step: marinate 2 hr
Marinate @bone-in chicken thighs{2 1/2%lb}(1.1 kg; skinned and slashed) with @thick yogurt{1%cup}(240 g), @ginger-garlic paste{2%Tbs}(34 g), @Kashmiri chile powder{1%Tbs}, @garam masala{2%tsp}, @mint{1/4%cup}(chopped), @cilantro{1/4%cup}(chopped) and @kosher salt{2%tsp} ~marinate{2%hr}.

>> step: boil 5 min, until it bends but still snaps
Boil @basmati rice{2 1/2%cup}(500 g; rinsed until the water runs clear, then soaked 30 minutes and drained) in @water{4%qt}(3.8 L) with @green cardamom{4%pods}, @cloves{4}, @bay leaf{1} and @kosher salt{2%Tbs} ~boil{5%min}, until a grain bends between the fingers and still snaps in the middle, then drain it at once.

>> step: soak 10 min, until the milk goes orange
Soak @saffron{1%large pinch} in @warm milk{1/4%cup}(60 mL) ~soak{10%min}, until the milk has gone orange.

>> step: layer the pot, meat under rice
Layer @&(~3)marinated chicken{} in the bottom of a #heavy pot{}, the @&(~2)parboiled rice{} over it, then @&(~1)saffron milk{} spooned across in stripes with @birista{1%cup}(the fried-onion recipe) and @melted ghee{3%Tbs}(42 g).

>> step: seal the lid on and steam 35 min on the lowest heat
Seal @&(~1)layered pot{} — the lid clamped under a rope of @stiff flour dough{4%oz}(115 g; flour and water, no more) pressed round the rim — and ~steam{35%min} on the lowest heat, on a diffuser if you have one.

Dum is the whole thing: the pot is shut and the rice finishes in the steam from below. Break the seal at the table.