Chicken Biryani

Chicken Biryani

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

8

servings
Prep time

20

minutes
Cooking time

1

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 Biryani
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