This Indian beloved chicken and rice dish is redolent of the spices of Goa. There are steps to follow but do it in two stages if you prefer. This cooking project is so worth it!
Gently rinse the rice in a bowl filled with water to cover it. Rinse until the water is clear enough to see your hand.
Onions
In a heavy saucepan heat the oil over medium-high heat. Add the onions and a big pinch of the salt, 1 1/2 teaspoons (to taste) of salt you will be using for this dish. Cook for 8 to 12 minutes stirring occasionally.
If you are a multi-tasker, measure out the dry spices for the marinade and begin the toasting process. When the onions begin to brown, turn the heat down to simmer and continue to cook until the onions are a shade lighter than you are looking for because they will continue to cook and darken for several minutes after removing them from the oil. This step will take about 15 more minutes. Be sure to stay nearby, as the last couple of minutes goes quickly. Drain the onions on paper towels and allow them to cool. Use half of the onions for the marinade and set aside the other half for garnishing the biryani just before serving.
Cashews
In the same pan over medium-high heat, toast the cashews until gold brown. This will take 3 to 4 minutes. Set aside until just before serving
Marinade
In a small pan over medium heat add the cinnamon, cumin seeds, cloves, cardamom, and peppercorns. Toast for 2 to 3 minutes, or until fragrant. Grind to a powder in a spice grinder or mortar and pestle. Stir in the Kashmiri red chili powder, garam masala, and salt.
In a bowl large enough to hold the chicken, mix together both the wet and dry marinade ingredients. Add the chicken and stir to coat the chicken. Set aside.
Rice
While the chicken is marinading, make the rice. Add the ghee and oil to a medium-sized saucepan over medium heat. Stir in the cinnamon, cloves, and cardamom and toast the spices about 2 minutes, or until fragrant. Pour in the water, cover with a lid and turn the heat to high. When the water is boiling stir in the drained rice, bring to a boil. Turn the heat down to the temperature you need to keep the water at a steady simmer.
Boil for about 5 to 9 minutes or until you see the rice has craters on the top. Stir the rice, redistributing the rice, cover the pan with a tight-fitting lid, and reduce the heat to the lowest setting. Cook for 5 minutes, then turn off the heat and let the rice sit on the same burner for 10 minutes without stirring. Fish out the whole spices and discard.
Cooking the chicken
While the rice is cooking, put the chicken in a large saucepan or dutch oven. Using 1/2 a cup of water, rinse out the bowl you just used for marination, and pour the water over the chicken. Stir well. Bring to a boil and then cover and turn down to a very low simmer. Cook until the chicken is done. This will take between 20 to 30 minutes depending on how large your chicken pieces are.
Baking the biryani
Preheat your oven to 350°F (180°C). In a large shallow ovenproof lidded dish, layer your rice and chicken beginning with half the rice. Add the chicken in one layer and sprinkle with half of the remaining onion. Layer the rest of the rice on top to cover the chicken.
Cover with the lid and bake for 15 minutes. If you have layered and refrigerated your biryani ahead of time, allow it to sit at room temperature for 30 minutes to warm up. You may need an extra 10 minutes in the oven depending on how warm your kitchen is. If you prefer to finish your biryani on the stovetop see the Notes below.
Serve the biryani with a simple raita and salad.
Notes
To finish on the stovetop:
Cover the biryani with a tight lid and cook over medium-high for about 2 minutes. You want the biryani hot enough to begin steaming. Turn the heat down to medium-low to low and cook for another 10 minutes.
The heat you cook the biryani depends on your stove and the pot you are using. But use the lowest setting that allows the biryani to get hot enough to steam for about 5 minutes. Check at the 5-minute mark to see it is steaming. If not, turn the heat up a bit.
Remove the biryani to rest covered and undisturbed for 10 minutes. Serve with raita and a salad.
Non-dairy yogurt: If you avoid dairy, use an unflavored non-dairy yogurt for marinating the chicken, or skip the yogurt altogether.
About Salt: It may seem like a lot of salt but this is the only opportunity you will have to season the rice, and most of the salt will be drained off.