Chicken biryani

Recipe and Image from

The Schoolcraft Connection holiday favorites recipes

Compiled by Chrissy Begle, Layout and Deisgn Editor

The Schoolcraft Connection wanted to share some of our favorite holiday recipes with you, so we asked our staff to tell us a favorite holiday recipe and why it was their favorite. We will post a few each week until our next issue is published on January 22, 2018. Here is today’s recipe—let us know if you try it and if you liked it!

Recipe and Image from

“I love chicken and chicken biryani is a perfect combination of many Indian spices and curry with chicken. I like the rice and curry in the recipe as well. My mom makes great biryani and I always have a good night sleep after eating biryani.”

Harshang Patel, Staff Writer & Photographer

1 tbsp. vegetable oil
½ oz. garlic (grated)
½ oz. ginger (grated)
1 serrano chili peppers (to taste, minced)
¼ oz. mint (finely chopped)
½ oz. cilantro (finely chopped)
1 tbsp. garam masala
½ tsp. ground cinnamon
1 tsp. salt
32 oz. bone-in, skin-on chicken thighs
6 c. water
2½ tsp. salt
5 pods green cardamom (smashed)
1 tsp. cumin seeds
1 bay leaf
2 c. basmati rice
2 tbsp. ghee
2 medium onions (sliced thin)
1 c. reserved boiling liquid from rice
½ tsp. saffron threads
cilantro (for garnish)

  1. To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
  2. In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and sauté the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
  3. While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
  4. To par-boil the rice, add the water, salt, cardamom, cumin, and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
  5. In the pot in which you caramelized the onions, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl in which you marinated it.
  6. To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half of the rice mixture to the bottom of the pot in which you browned the chicken.
  7. Top the rice with the chicken in a single layer.
  8. Top the chicken with an even layer of caramelized onions.
  9. Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see the steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
  10. Without opening the lid, set the timer for another 10 minutes to steam the biryani.
  11. Mix the chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.