Try this simplified Dishoom's Chicken Biryani recipe.
- 1 tablespoon ground cumin
- 1/4 cup heavy cream
- 1 cup yogurt
- 2 cups basmati rice
- 1 tablespoon fried onions
- 1/2 head of garlic peeled (about 6 cloves)
- 1 †ginger peeled and sliced
- 1 cup cilantro or flat leaf parsley
- 1.5-2 lbs chicken thighs
- 1-2 teaspoons red chili powder (optional)
- 1 jalapeno (optional)
- 1 pinch of saffronâ (optional)
- 1/4 cup diced onionsâ (optional)
- Carbohydrate 91.7250862516781 g
- Cholesterol 13.8643750129832 mg
- Fat 7.32240250421804 g
- Fiber 4.08537500033552 g
- Protein 12.5414012507634 g
- Saturated Fat 3.00376125223175 g
- Serving Size 1 1 Serving (182g)
- Sodium 56.1872500089695 mg
- Sugar 87.6397112513425 g
- Trans Fat 0.509029500289972 g
- Calories 485 calories
Step-by-step
- Preheat your oven to 450ºF
- Optional Step: If you’re using saffron (or turmeric), combine with the cream and set aside.
- In a blender, make a marinade by adding the fried onions, yogurt, garlic, ginger, cumin, cilantro/parsley, and 2 teaspoons of salt. If you’re using a jalapeno or the red chili powder, add it now too. Puree until smooth, then combine with the chicken in a bowl, mix well and set aside.
- In a 2 quart or larger dutch oven (or similar oven-proof pot with a tight fitting lid), bring 4 cups of water and a good pinch of salt to a boil. When the water is at a boil, add the basmati rice and cook for 5 minutes, than drain into a fine mesh sieve. If you don’t have a sieve, try to carefully drain as well as you can and transfer to a bowl.
- In your now empty dutch oven, put down 1 layer of chicken, then cover with half the rice, then half the cream, half the onions if using, then repeat with the remaining chicken, rice, cream, and onions again.
- Cover and bake for 1 hour, then remove from the oven and allow to sit for 15 minutes before opening. Mix well and serve with extra fried onions, yogurt, and chopped flat leaf parsley or cilantro.
Traditional layered rice dishes often require separate vessel cooking for grains and proteins, but this version streamlines the process directly inside a Dutch oven. Blending the aromatics into a smooth yogurt paste ensures the chicken thighs coat evenly and absorb moisture rapidly during the initial bake.
What to Serve Alongside
Acidity provides crucial balance against the rich dairy and chicken fat present in the rice. Cucumber raita cooled with fresh mint cuts through heavy spices effectively. Pickled red onions or a simple tomato and kachumber salad offer necessary crisp textures against the tender grains.Managing Kitchen Sequencing
Multitasking proves manageable by bringing the rice to a partial boil during the initial 30-minute prep window. Parboiling the basmati for exactly 5 minutes prevents the starch from over-softening before it goes into the oven.Baking and Resting Mechanics
Retaining steam dictates the final texture of the dish. Sealing the Dutch oven tightly with an oven-safe lid guarantees the 450-degree heat cooks the chicken through while finishing the rice. Allowing the pot to rest for 15 minutes off the heat redistributes moisture evenly throughout the grains.
