Chicken Biriyani

A flavorful Indian-style chicken biryani made with aromatic basmati rice, juicy marinated chicken, fresh herbs, and warm spices.

For the chicken marinade

• 2 lb chicken, bone-in or boneless (about 900 g)

• 2 cup plain yogurt

• 2 tbsp ginger-garlic paste (about 30 ml)

• 2 tsp turmeric powder

• 4 tsp red chili powder

• 2 tsp garam masala

• 2 tsp biryani masala

• Salt to taste, juice of 2 lemon

For the rice and biryani

• 2 lb basmati rice (about 450 g)

• 2 large onion, thinly sliced

• 2 medium tomato, chopped

• 4 green chilies, slit

• 1 cup chopped mint and cilantro combined

• 4 tbsp oil or ghee

• Whole spices: cinnamon, cloves, cardamom, bay leaf

• Saffron soaked in 60 ml warm milk (optional)

• Salt and water as needed

1. Marinate the chicken

Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, biryani masala, lemon juice, and salt. Refrigerate for at least 30 minutes, preferably 2 hours.

2. Fry the onions

Heat oil or ghee in a heavy-bottomed pot. Fry sliced onions until golden brown. Remove about half for layering later.

3. Cook the chicken masala

Add whole spices and green chilies to the remaining onions. Add tomatoes and cook until soft. Add marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is partially cooked and the masala is thick.

4. Parboil the rice

Rinse basmati rice and soak for 20–30 minutes. Boil plenty of salted water with a bay leaf, cardamom, cloves, and cinnamon. Add rice and cook until about 70% done. Drain immediately.

5. Layer the biryani

Spread the parboiled rice over the chicken masala. Top with fried onions, mint, cilantro, and saffron milk if using. Drizzle a little ghee over the rice.

6. Dum cook

Cover the pot tightly. Cook on low heat for 20–25 minutes, using a heat diffuser if needed to prevent burning. Turn off the heat and rest for 10 minutes before gently mixing and serving. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Serving with Cucumber raita, Onion salad or salan

Idly

These traditional South Indian idlis are soft, fluffy, and light, made with fermented urad dal and idli rice batter. The secret to perfect idlis is grinding the urad dal until fluffy, fermenting the batter well, and steaming just until cooked.

Ingredients

• Urad dal (whole or split, skinned) – 1 cup

• Fenugreek seeds – 1 tsp

• Idli rice – 4 cups

• Salt – to taste

• Water – as needed for soaking and grinding

• Oil – for greasing the idli plates

Instructions

Wash the urad dal and fenugreek seeds together and soak them in plenty of water for at least 4 hours. In a separate bowl, wash the idli rice thoroughly and soak for at least 4 hours.

Drain the soaked urad dal and fenugreek seeds. Grind them in a wet grinder, adding water gradually as needed, until the batter becomes smooth, light, and fluffy. Transfer it to a large bowl.

Drain the rice and grind it with water as needed until smooth, with a very slight grainy texture if you prefer traditional idlis. Pour the rice batter into the bowl with the urad dal batter.

Mix both batters thoroughly using your clean hand or a sturdy spoon until evenly combined. Cover loosely and leave in a warm place overnight, usually 8–12 hours, or until the batter rises noticeably and looks airy. Fermentation time depends on room temperature.

Once fermented, gently stir the batter. Add salt to taste and mix without deflating it too much. Grease the idli molds lightly with oil and fill each mold about three-quarters full, leaving room for the idlis to rise.

Add water to the idli cooker and bring it to a steady boil. Place the filled idli plates inside, cover, and steam for about 10–12 minutes. Check doneness by inserting a toothpick into an idli; it should come out clean.

Turn off the heat and let the idlis rest for 2–3 minutes. Sprinkle a little water on the back of the plates if needed, then gently loosen the edges with a spoon and remove the idlis. Transfer them to an insulated container to keep warm.

Serving suggestions: Coconut chutney, Hot sambar, Medu vadai, Idli podi with sesame oil.

Masala Chai – Homemade Indian Spiced Tea

Enjoy a rich, aromatic cup of homemade Masala Chai infused with cardamom, cinnamon, cloves, black pepper, fennel, nutmeg, and fresh ginger. Simmering the spices releases their warm flavors, while milk and sugar create a comforting, creamy Indian tea.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2 cups

Ingredients

• 3 green cardamom pods

• 4 black peppercorns

• ⅛ teaspoon fennel seeds

• 1 small piece of cinnamon

• 2 cloves

• ¼ teaspoon ground nutmeg

• 1 small piece of fresh ginger, crushed or grated

• 2 teaspoons black tea leaves

• 1¼ cups milk

• 1¼ cups water

• Sugar, to taste

Instructions

Add the cardamom pods, peppercorns, fennel seeds, cinnamon, cloves, nutmeg, and fresh ginger to a mortar. Crush coarsely with a pestle to release their natural aromas. Avoid grinding them into a fine powder.

Bring 1¼ cups of water to a rolling boil in a saucepan. Add the crushed spices and ginger. Reduce the heat slightly and simmer for 5 minutes to develop a fragrant, flavorful spice infusion.

Add the black tea leaves and simmer for another 3–5 minutes, depending on how strong you prefer your chai. Avoid boiling the tea leaves too vigorously, as this can make the tea bitter.

Pour in the milk and add sugar to taste. Bring the mixture to a gentle rolling boil, watching carefully to prevent it from overflowing. Lower the heat and simmer for another 3–5 minutes, stirring occasionally.

Remove the saucepan from the heat. Strain the chai into cups using a fine-mesh strainer. Serve hot with biscuits, rusk, or your favorite savory snack.