Kosher Chicken Biryani Recipe - Kosher

Servings: 6

Yield: 6 main-course portions

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Difficulty: Intermediate

Cooking Vessel: Large heavy-bottomed pot or Dutch oven, frying pan

Ingredients

For the Chicken Marinade:

• 2 lbs (900 g) kosher chicken thighs, bone-in, skin removed
• 1 cup plain unsweetened kosher yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp kosher salt
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground cayenne (optional, adjust to taste)

For the Rice:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 4 cups water
• 1 tsp kosher salt
• 2 bay leaves
• 4 whole green cardamom pods
• 4 whole cloves
• 1 cinnamon stick

For the Biryani Base:

• 3 tbsp vegetable oil or kosher-certified ghee
• 2 medium onions, thinly sliced
• 1 large tomato, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water (optional)
• 1/4 cup fried onions (for garnish, optional)

Instructions

1. Marinate Chicken:

• In a large bowl, combine yogurt, lemon juice, ginger and garlic paste, salt, turmeric, cumin, garam masala, and cayenne.
• Add chicken, coat evenly, cover, and refrigerate for at least 1 hour (overnight preferred).

2. Cook Rice:

• Bring 4 cups water to a boil in a pot with salt, bay leaves, cardamom, cloves, and cinnamon.
• Add soaked rice and cook until 70–80% done (rice should still have a bite).
• Drain and set aside.

3. Prepare Chicken Base:

• Heat oil or ghee in a large heavy-bottomed pot over medium heat.
• Sauté onions until golden brown (10–12 minutes). Remove half for garnish.
• Add marinated chicken and cook until lightly browned (5–7 minutes).
• Stir in chopped tomato, half of the cilantro, and half of the mint. Cover and simmer for 15–20 minutes until chicken is cooked through.

4. Layer Biryani:

• Remove from heat. In the same pot, layer rice over the chicken in even layers.
• Sprinkle saffron water, remaining cilantro, and mint over the top.
• Cover tightly with a lid or foil and cook on very low heat for 20–25 minutes (dum cooking).

5. Serve:

• Gently fluff rice with a fork, keeping chicken pieces intact.
• Garnish with fried onions. Serve hot with kosher raita or a simple cucumber salad.

Nutritional Information (per serving, approximate)

• Calories: 510 kcal
• Protein: 35 g
• Fat: 18 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Sodium: 640 mg

Dietary Adaptations

• Gluten-Free: Naturally gluten-free.
• Dairy-Free: Substitute yogurt with coconut milk or unsweetened non-dairy yogurt.
• Lower Sodium: Reduce salt to 1/2 tsp in marinade and 1/2 tsp in rice water.

Tips & Troubleshooting

• Rice Texture: Soak basmati rice for 30 minutes to prevent breaking and to achieve fluffy grains.
• Spice Level: Adjust cayenne or chili powder to taste.
• Layering: Do not overmix rice with chicken to maintain distinct layers.
• Dum Cooking: If your pot does not seal tightly, cover with foil and then the lid to trap steam.

Serving Suggestions

• Serve with kosher raita, fresh cucumber salad, or pickled vegetables.
• A side of papadum adds crunch and visual appeal.

Notes

• For best flavor, marinate chicken overnight.
• Saffron adds authentic aroma and a golden color but can be skipped or replaced with a pinch of turmeric.
• Leftovers store well in an airtight container in the refrigerator for 2–3 days.