How long does it take to make Biryani?
Marinate the chicken in the yogurt and spices for at least 2 hours, preferably overnight in the fridge.
3 hr 28 minTotal
21 minActive time
3 hr 8 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Mix the chicken with the yogurt and salt and marinate in the fridge at least 2 hours | 2 hr |
| 2 | Heat the oil in a wide pot and fry the onion, stirring | 3 min |
| 3 | Fry the chicken from the marinade in the oil left in the pot, 10 minutes per side | 20 min |
| 4 | Rinse the rice and Soak 30 minutes in cold water and drain | 30 min |
| 5 | Cook the rice in boiling salted water 4–5 minutes | 4 min |
| 6 | Layer in a large pot: chicken, fried onion and rice, and repeat the layers twice | 1 min |
| 7 | Cover the large pot with foil and then with the lid. Turn down to low and simmer 30 minutes | 30 min |
How to Tell It's Done
- until it is deep brown
- until partly cooked, and drain
Tips
- Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
- The rice goes into the layers only partly cooked: it finishes cooking in the chicken's steam in the closed pot, and rice cooked all the way turns mushy.
Common Mistakes
- The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- Soak the rice for about half an hour, cook it only 4–5 minutes (with cloves and cardamom) and drain.
- Layer chicken, rice and fried onion alternately, and cook over low heat about 30 minutes.
The full recipe: Biryani →
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