Cherry & Dennis Helper Habitat
Indian Chicken Biryani
印度雞肉印度香飯
Recipe overview
Indian Chicken Biryani uses individually measured ingredients and a practical Hong Kong home-kitchen sequence to preserve the dish's characteristic texture and sauce.
01
Ingredients
Main ingredients
- 700 g chicken thigh pieces
- 400 g basmati rice
- 2 L water (for parboiling rice)
- 800 ml water (for soaking rice)
- 150 ml water (for steaming)
- 300 g onion
- 200 g tomatoes
- 20 g mint leaves
- 20 g coriander leaves
- 60 ml warm milk
- 1/4 tsp saffron threads
Chicken marinade
- 200 g plain yoghurt
- 2 tbsp ginger-garlic paste
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 2 tsp garam masala
- 1 1/2 tsp salt
Cooking oil
- 3 tbsp ghee (2 tbsp for onions and 1 tbsp for searing chicken)
02
Tools
- household hob
- colander and saucepan
- large bowl and measuring spoons
- covered marinating bowl
- cutting board and chef's knife
- refrigerator
- small saffron-milk bowl
- frying pan and spatula
- heavy deep pot and wooden spoon
- food thermometer and wooden spoon
- white serving dish and rice paddle
03
Steps
Step 1
Rinse basmati rice
Rinse 400 g basmati rice with colander and saucepan for 3 minutes until clean and fully drained.
Step 2
Rest basmati rice
Soak 400 g basmati rice in the dedicated 800 ml water in the large bowl for 20 minutes. While it soaks, thinly slice 300 g onion, dice 200 g tomatoes, and chop 20 g mint leaves and 20 g coriander leaves on the cutting board. Discard the soaking water and drain thoroughly; do not reuse it.
Step 3
Marinate chicken thigh pieces
In the covered marinating bowl, coat 700 g chicken thigh pieces with 200 g plain yoghurt, 2 tbsp ginger-garlic paste, 1 tsp chilli powder, 1/2 tsp ground turmeric, 2 tsp garam masala and 1 1/2 tsp salt; cover and refrigerate at 4°C or below for 30 minutes.
Step 4
Fry onion
Fry 300 g onion in 2 tbsp ghee over medium heat for about 10 minutes until golden; remove the onion and reserve the remaining 1 tbsp ghee for step 5.
Step 5
Sear chicken thigh pieces
Heat the remaining 1 tbsp ghee in the heavy deep pot and sear 700 g chicken thigh pieces over medium-high heat for about 8 minutes until golden and set.
Step 6
Add tomatoes
Add 200 g tomatoes, 20 g mint leaves, 20 g coriander leaves with heavy deep pot and wooden spoon over medium heat for 5 minutes until fragrant without scorching.
Step 7
Simmer chicken thigh pieces
Simmer 700 g chicken thigh pieces, 200 g tomatoes with heavy deep pot and wooden spoon over low heat for 10 minutes until tender without breaking apart.
Step 8
Bring to a boil basmati rice
Bring the dedicated 2 L parboiling water to a rolling boil in the saucepan over medium-high heat, allowing about 10 minutes, then add the drained 400 g basmati rice and boil for about 5 minutes until roughly 70% cooked with a slightly firm centre.
Step 9
Drain rice and infuse saffron milk
Drain the 400 g basmati rice thoroughly in the colander. Separately stir 1/4 tsp saffron threads into 60 ml warm milk in the small saffron-milk bowl and steep for 5 minutes until golden, reserving it for step 10.
Step 10
Layer chicken thigh pieces
Layer 700 g chicken thigh pieces, 400 g parboiled basmati rice and 300 g onion in the heavy deep pot, then drizzle over 60 ml saffron-infused warm milk and the dedicated 150 ml steaming water, about 3 minutes.
Step 11
Cook chicken thigh pieces
Cook 700 g chicken thigh pieces, 400 g basmati rice, 150 ml water with heavy deep pot and wooden spoon over low heat for 20 minutes until the grains are cooked and fluffy without a scorched base.
Step 12
Check, rest and serve
Uncover and check the thickest chicken with a food thermometer. If below 75°C, cover and continue cooking over low heat in 5-minute intervals, checking again each time. Once at 75°C, remove from heat, rest covered for 10 minutes, fluff the 400 g basmati rice with a rice paddle and serve with the chicken on the white dish.
Common mistakes
- Failing to dry chicken thigh pieces lowers the pan temperature and dilutes flavour.
- Changing the measured amount of plain yoghurt unbalances the dish.
- Excessive heat overcooks the outside of chicken thigh pieces before the centre reaches the required state.
- Serving without the final doneness check can leave chicken thigh pieces undercooked or overcooked.
Tips
Measure and arrange every ingredient in step order. Clean the board and knife after handling chicken thigh pieces, then judge completion by time, appearance and centre doneness.
