Quick Chicken Biriyani

Quick Chicken Biriyani

Since the day Botiwalla Biryani Masala launched, one request has come in more than any other. Where’s the biryani recipe!? Fair enough. We put the dish’s name on the tin and never gave you the recipe! Today we fix that.

This blend comes from the biryani we serve at our sister restaurant, Botiwalla! It’s built on smoky shahi jeera and black cardamom, with cinnamon, green cardamom, cloves and nutmeg underneath.

But you see, restaurant biryani is a project. Traditional versions par-cook the rice, layer it over the meat and seal the pot so everything steams together slowly. Every minute is worth it, but none of it is happening on a Tuesday night.

So Alyse Baca built a version for home kitchens. Chicken thighs marinate in yogurt, garlic, ginger and the masala. Then they brown in the same Dutch oven where your onions softened. Soaked basmati goes on top with the stock, the lid goes on, and the rice cooks in all those spiced juices. Bone-in, skin-on thighs matter here. They stay juicy through the long simmer, where lean breast meat would dry out.

One note to remember: don’t skip the 10-minute rest off the heat! That’s when the steam finishes the rice. Top it with cilantro, golden raisins, slivered almonds and one more shake of masala.

Recipe by Spicewalla's Culinary Director, Alyse Baca

  • Ingredients

    • 2 pounds bone-in, skin-on chicken thighs
    • 1 Cup plain whole milk yogurt (not Greek!)
    • 4 garlic cloves, minced
    • 1 Tbsp ginger, minced
    • 3 Tbsp Spicewalla x Botiwalla Biryani Masala, divided, plus extra for finishing
    • 2 Cups basmati rice
    • 1 medium yellow onion, diced
    • 1 tsp kosher salt
    • 3 Cups chicken broth
    • 3 Tbsp ghee or vegetable oil

    For Garnish

    • Cilantro, for garnish
    • Golden raisins, for garnish
    • Slivered almonds, for garnish
  • Print

    Preparation

    1. In a large mixing bowl, combine the yogurt, garlic, ginger and 2 Tbs of Biryani Masala. Mix together well, add the chicken thighs and stir to coat them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight. 
    2. Rinse the rice really well until the water is almost clear. Cover with water and let soak for 30 mins. 
    3. In a large, heavy-bottom Dutch oven, add the ghee or oil over medium-high heat. Add the onions and salt and sauté for 5-6 minutes until the onions are soft and translucent. Stir in  1 Tbsp of Biryani Masala.
    4. Add the chicken thighs and all of the marinade to the pot and cook the chicken for about 8 minutes, flipping once halfway through. 
    5. Cover the chicken with the strained rice, then add the chicken broth. 
    6. Bring to a simmer, then reduce the heat to medium-low. Cover and cook for 25 minutes. Remove from the heat, but keep the lid on and let the biryani sit for another 10 minutes. 
    7. Remove the lid, fluff the rice to make sure it cooked thoroughly and all the liquid is absorbed. 
    8. Garnish with cilantro, golden raisins and slivered almonds. 
    9. Serve immediately with a sprinkle of Biryani Masala on top.
    10. Enjoy!
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