Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Marinade
Onions
Rice
Finish
Equipment
Heavy pot with tight lid; saucepan; sieve; bowls; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 30 min
- Mix 750 g boneless chicken thighs, cut into 4 cm pieces, 180 g plain yogurt, 20 g ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, 1 ½ tsp garam masala, 1 tsp salt, 20 ml lemon juice. Cover and refrigerate for 30 minutes. Do not wash raw chicken.
Brown the onions · About 15 min
- Heat 45 ml neutral oil. Cook 250 g onions, sliced over medium heat for 12–15 minutes. Reserve half the golden onions.
Cook the chicken · About 20 min
- Add the marinated chicken to the pot. Cook for 5 minutes, then cover and cook over low heat for 12–15 minutes.
Check: Check the largest pieces reach 74°C / 165°F. The sauce should remain moist.
Prepare the rice · About 10 min
- Rinse 350 g basmati rice. Boil 2000 ml water for boiling with 1 ½ tsp salt for rice, 4 cardamom pods and 1 cinnamon stick. Add the rice and boil for 6–8 minutes. Drain well.
Check: The rice has no hard, crunchy core but remains firm.
Layer and steam · About 15 min
- Steep ⅛ tsp saffron in 60 ml warm milk for 5 minutes. Spread the rice over the hot chicken. Add reserved onions, 20 g mint, 15 g coriander leaves, 30 g ghee and the saffron milk. Cover tightly; cook on the lowest heat for 15 minutes.
Rest · About 10 min
- Rest off the heat for 10 minutes. Remove whole spices and serve in loose layers.
Tips
- This is a cooked-meat adaptation, not a traditional raw-meat kacchi method.
- Keep the lid closed during the final steam.
Substitutions
- Omit saffron if unavailable; retain the milk.
- Use boneless chicken breast and check its temperature early.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Mix the marinade the evening before; keep it refrigerated.
- Slice onions ahead. Cook and layer the rice on the serving day.
FAQ
Is this kacchi biryani?
No. This draft uses the pakki method: chicken is cooked before layering.
Why rinse basmati rice?
Rinsing removes loose starch and helps the cooked grains remain separate.
Why rest the pot?
A short covered rest lets moisture settle before you lift the layers.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
