This rice pot from the Indian subcontinent is rather similar to pilaf, with several key differences: biryani typically has a larger meat-to-rice ratio, is more aromatic, has more gravy, and is traditionally layered. Consequently, it requires a bit more preparation.
Combine the chicken, half of the fried onions, and all of the seasoning (except the saffron) in a bowl and let the chicken marinate for an hour or overnight.
Sautรฉ the onion in butter until caramelized. Rinse the rice until starch-free.
If using saffron, steep the saffron in about ยฝ hot water for 5 minutes.
Add the saffron (with the water itโs been steeped in) to the rice pot along with enough boiling water to cover the rice, and add salt to taste. Boil for 5 minutes and drain.
Fry the chicken in a pan until brown from all sides and remove from heat.
In a pot, spread half of the rice in an even layer, then the chicken, then the onions, and finally, the rest of the rice.
Add 1 cup of water and cook over low heat for 20 minutes with a closed lid. Let the biryani steam for at least 10 minutes before removing the lid.
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