Chicken Biryani

Fragrant basmati rice and tender marinated chicken come together in this showstopping Indian classic, layered with aromatic spices and slow-cooked until each grain absorbs the savory, gently spiced marinade. The yogurt-based seasoning keeps the meat incredibly juicy while the Kashmiri chile powder and garam masala build complex, warming flavors. Make this for special dinners or when you want to impress—it's a celebration dish that's absolutely worth the time.

Ingredients

¾ cup Greek yogurt

3 large garlic cloves, grated (about 1 tbsp)

1 (1½-inch) piece ginger, peeled and grated (about 1 tbsp)

3 tbsp lemon juice

2½ tsp kosher salt (such as Diamond Crystal)

1 tbsp garam masala

1½ tsp Kashmiri chile powder

½ tsp ground turmeric

1 green chile, such as Thai or serrano, slit in the middle (optional)

8 chicken drumsticks (about 2¼ pounds), skin on or off

1 large yellow onion

⅓ cup grapeseed or vegetable oil

¼ tsp ground turmeric

4 green cardamom pods (for chicken)

5 whole cloves (for chicken)

1 dried bay leaf (for chicken)

1 star anise (for chicken)

1 (2-inch) cinnamon stick (for chicken)

6 green cardamom pods (for rice)

5 whole cloves (for rice)

2 dried bay leaves (for rice)

1 star anise (for rice)

1 (2-inch) cinnamon stick (for rice)

3 tbsp kosher salt (such as Diamond Crystal), plus more as needed

2½ cups basmati rice, rinsed until the water runs clear and soaked in 2 cups water for 30 minutes

Large pinch of saffron threads

3 tbsp milk

1-2 tsp rose water, to taste (optional)

4 tbsp ghee or butter

½ cup fresh mint leaves, roughly chopped, plus more for serving

½ cup cilantro leaves and tender stems, roughly chopped

Pomegranate seeds, for serving (optional)

Instructions

Marinate the chicken: Place the yogurt, garlic, ginger, lemon juice, salt, garam masala, chile powder, turmeric, and green chile (if using) in a large bowl. Stir to combine and taste, adjusting salt if necessary. The flavors should be bold and pleasantly spicy. Make a shallow slit in the thickest part of the drumsticks. Add the chicken to the marinade and mix until coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight. Remove the chicken from the refrigerator 30 minutes before cooking.

Prepare the fried onion: Line a large plate with paper towels and set aside. Cut the onion in half, then lengthwise into ¼-inch-thick slices, discarding any smaller pieces that may burn. In a large (12-inch) deep skillet with a lid, heat the oil over medium-high, add the onion in an even layer (a little overlapping is fine), and cook without touching until the onions around the sides of the pan start to color, about 4 minutes.

Scoot the onions on the sides of the pan to the center, reduce the heat to medium, and continue frying, stirring frequently, until golden brown and some are crisp, about 6 minutes more. The onion will keep cooking and turn darker off the heat. Season with salt, add the turmeric, and stir for 20 seconds. Remove the pan from the heat and transfer the onion to the prepared plate with a slotted spoon. Do not discard the oil.

Cook the chicken: Place the pan with the oil over medium and add the cardamom, cloves, bay leaf, star anise, and cinnamon stick. Stir until fragrant, about 1 minute. Add the drumsticks (save the marinade) and increase the heat to medium-high. Cook, turning once, until the chicken takes on a little color, 2 to 3 minutes on each side. Reduce heat to medium-low and stir in the marinade and 2 tablespoons of water. Cover and cook, stirring occasionally, until the chicken is just cooked through and the gravy is thick, 20 to 25 minutes. If the chicken is cooked but the gravy hasn't thickened, remove the drumsticks and increase the heat to medium-high; cook until thickened. Taste and adjust seasoning if needed, then return drumsticks to the skillet. Remove the pan from the heat.

Prepare the rice: In a large (5-quart) pot or Dutch oven that you plan on using for the biryani, add 10 cups of water, the cardamom, cloves, bay leaves, star anise, and cinnamon stick. Bring to a boil over high. Add salt and stir to dissolve; carefully taste and add more if needed (it should be pleasantly salty). Drain the soaked rice and add it to the boiling water, giving it a quick stir; par-cook the rice until it's tender on the outside but has a bite, 5 to 8 minutes. Drain and sprinkle it with a little cold water to stop the cooking, then set aside to drain completely. Give the rice pot a quick rinse and dry it.