How to prepare

Mix the yogurt, lemon juice, grated garlic, grated ginger, 1 tablespoon of garam masala, and 1 teaspoon of salt in a bowl. Add the chicken and turn until evenly coated. Cover and marinate in the refrigerator for at least 20 minutes and up to 8 hours.

Heat the oil in a heavy-bottomed 5-liter pot over medium heat. Add the sliced onions and fry for 10 to 12 minutes, stirring often, until deeply golden and crisp at the edges. Transfer half to a plate and leave the rest in the pot.

Add the cinnamon stick and crushed cardamom to the pot and sauté for 30 seconds, until their aroma is pronounced. Add the marinated chicken and cook for 6 to 8 minutes, turning occasionally, until the outside is opaque and lightly browned.

Pour in 900 ml of water and bring it to a lively boil. Add the drained rice and the remaining 1 teaspoon of salt. Boil uncovered for 5 to 6 minutes, until the rice is tender on the outside but still has a firm, chalky center.

Reduce the heat to low. Spread the rice into an even layer over the chicken, then scatter the reserved fried onions, torn mint, chopped cilantro, and saffron water over the top. Cover tightly with the lid and simmer for 20 minutes.

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Turn off the heat and let the covered biryani rest for 10 minutes. Remove the lid, fluff gently from the sides with a fork, and verify that the thickest chicken pieces reach 74°C and the rice is steaming hot.

Spoon the biryani onto a warm serving platter, lifting from the bottom so the chicken and rice remain layered. Serve immediately with raita and lemon wedges.

Finished chicken biryani with herbs and fried onions

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Why this recipe works

Marinating the chicken in yogurt tenderizes it while adding tang, and par-cooking the rice prevents a mushy result. Layering the partly cooked rice over the seasoned chicken lets steam carry the cardamom, cinnamon, saffron, herbs, and fried onion through the dish.

Storage and reheating

How to store it

Cool within 2 hours, then refrigerate in a shallow airtight container for up to 3 days. Do not leave cooked rice at room temperature for extended periods.

How to reheat it

Reheat only the portion needed, covered in the microwave or in a saucepan with 1 tablespoon of water, until steaming hot throughout. Stir once and check that the chicken reaches 74°C before serving.