The Easiest Authentic Biryani at Home

joshuaweissman.com

Cecilia Lyn

Biryani Masala Powder

¼ cup (21g) coriander seeds

2 tablespoons (13g) shah jeera (black cumin seeds)

2 teaspoons (4g) whole cloves

10 green cardamom pods

2 black cardamom pods

2 star anise

2 teaspoons (5g) fennel seeds

1 teaspoon (4g) black peppercorns

3 cinnamon sticks

1 bay leaf

½ teaspoon (0.5g) freshly ground nutmeg

1 teaspoon (3g) ground mace

Chicken Marinade

1 pound (450g) chicken drumsticks (about 4 to 5)

2 garlic cloves, grated

2-inch piece ginger, grated

⅔ cup (157g) plain yogurt

1 ½ teaspoons (4g) homemade biryani masala powder

¼ teaspoon (0.5g) turmeric powder

2 teaspoons (1g) red chili powder or paprika

¾ teaspoon (0.5g) cardamom powder

1 ½ teaspoons (9g) fine sea salt

2 Thai green chilies, stem removed and sliced

2 teaspoons (9g) lemon juice

Fried Onions

1 ½ large yellow onions, sliced ¼-inch thick on mandoline

3 cups (700ml) vegetable oil

Salt, to taste

Rice

1 ½ cups (286g) aged basmati rice

7 cups (1.7L) water

1 black cardamom pod

1 star anise

1 bay leaf

1 cinnamon stick

5 green cardamom pods

¾ teaspoon (1g) shah jeera (black cumin seeds)

5 whole cloves

½ teaspoon (0.5g) ground mace

1 tablespoon (11g) fine sea salt

½ teaspoon (4g) vegetable oil

Assembly

3 ½ tablespoons (52g) whole milk

½ teaspoon (0.25g) saffron strands

Vegetable oil, to coat pan

¼ cup (12g) mint, finely chopped, plus more for garnish

⅓ cup (18g) cilantro, finely chopped, plus more for garnish

¼ cup plus 2 tablespoons (81g) melted ghee, divided

Fried onions

Drained rice

Biryani masala powder, to taste

Juice of ½ a lemon

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