Chicken Biryani

Name: Chicken Biryani
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1.5 lb chicken thighs, halved along bone; 2/3 cup yoghurt, plain; 1/8 tsp ground turmeric; 1 tbsp. cumin; 2 tbsp. paprika , sweet / ordinary (not smoked); 1/4 tsp cinnamon; 1/2 tsp cayenne; 1/2 tsp ground cardamom; 2 tsp garam marsala; 2 tsp coriander; 1/2 cup water; 2 tbsp. vegetable oil (or other plain oil); 6 garlic cloves, minced; 2 tsp finely grated fresh ginger; 1 3/4 tsp salt; 2 1/4 cups basmati rice; 10 cloves; 5 dried bay leaves; 1 star anise; 6 green cardamon pods; 2 tbsp. salt; 2 medium onions, halved and finely sliced; 1 cup oil , for frying; 1 tsp saffron threads, loosely packed; 2 tbsp. warm water; 1 cup coriander / cilantro, chopped; 1/4 cup ghee or unsalted butter , melted; Crispy onions; Yoghurt; Chopped coriander / cilantro

DinnerLunchMain Course

Chicken Biryani

Recipe by Sandra MyersCourse: Main, DinnerCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

1.5 lb chicken thighs, halved along bone
Marinade
2/3 cup yoghurt, plain
1/8 tsp ground turmeric
1 tbsp. cumin
2 tbsp. paprika , sweet / ordinary (not smoked)
1/4 tsp cinnamon
1/2 tsp cayenne
1/2 tsp ground cardamom
2 tsp garam marsala
2 tsp coriander
1/2 cup water
2 tbsp. vegetable oil (or other plain oil)
6 garlic cloves, minced
2 tsp finely grated fresh ginger
1 3/4 tsp salt
Parboil Rice
2 1/4 cups basmati rice
10 cloves
5 dried bay leaves
1 star anise
6 green cardamon pods
2 tbsp. salt
Crispy Onion
2 medium onions, halved and finely sliced
1 cup oil , for frying
Saffron
1 tsp saffron threads, loosely packed
2 tbsp. warm water
Biryani
1 cup coriander / cilantro, chopped
1/4 cup ghee or unsalted butter , melted
Garnish
Crispy onions
Yoghurt
Chopped coriander / cilantro

Directions

Combine all ingredients for marinade in a large pot. Add chicken and coat well. Marinade for at least 20 minutes or store in the fridge overnight (more preferred).
Parboiled Rice
Bring 3 quarts water to boil, add salt and spices.
Add rice, bring back up to boil then cook for 4 minutes, or until rice is just cooked, still a bit firm in the middle. Drain immediately. Set aside.
Crispy Onion
Heat a large saucepan with oil over medium high heat. Add onion and for 3 to 4 minutes, until golden brown. Make sure that you not burn it unless it will be bitter.
Transfer to a plate lined with paper towel to drain. Repeat with remaining onion.
Saffron
Place in a bowl, leave for at least 10 minutes.
Biryani
Place chicken in a pot, cover and cook over medium heat for 5 minutes.
Remove lid. Cook further 5 minutes, turning chicken twice. Remove from heat.
Turn chicken, skin side down – it should cover most of the base of the pot. Sprinkle with half of onion and coriander.
Top with rice. Gently pat down and flatten surface. Drizzle with saffron, followed by ghee.
Place lid on and cook on medium heat.
Once steaming, reduce heat to low then cook for 25 minutes.
Remove heat and let it rest with lid for 10 minutes.
To Serve
Serve chicken over a bed of yellow rice, white rice, or curry stained rice.
Garnish with remaining onion and coriander with yoghurt on the side. Enjoy!

Chicken Rice