IndiaSouth Asia

Chicken Biryani

Name: Chicken Biryani
Total time: 2 h
Yield: 6 servings
Ingredients: 900 g Chicken thighs (boneless, skinless), cut into large pieces; ¾ cup Plain yogurt; 1 tbsp Ginger root, grated; 6 cloves Garlic, grated; 10 g Serrano peppers, slit; 2 tsp Garam masala; ½ tsp Ground turmeric; 1 tsp Cayenne pepper (ground); 1 tbsp Table salt, divided; 1 Lemon, juiced; 3 Yellow onion, thinly sliced; ½ cup Vegetable oil, for frying the onions; 2 cups Basmati rice, rinsed and soaked 30 minutes; 4 Green cardamom pods, pods; 1 Cinnamon sticks, stick; 4 Whole cloves, whole; 2 leaves Bay leaves; ¼ tsp Saffron, threads, steeped in the warm milk; 3 tbsp Whole milk, warm; 2 tbsp Ghee, melted; ½ oz Mint (fresh), one package, leaves chopped; ½ cup Cilantro, chopped

2 hrServes 6$132.14

Chicken marinated in yogurt, ginger, garlic, chile, and garam masala is cooked into a thick masala with deeply browned onions, then layered with partly cooked whole-spiced basmati rice, saffron milk, mint, and cilantro and steamed under a tight lid (dum) until the rice is fluffy and fragrant.

Ingredients

900 gChicken thighs (boneless, skinless)cut into large piecesBuy 1.99 lb
¾ cupPlain yogurtBuy 1 tub
1 tbspGinger rootgratedBuy 0.02 lb
6 clovesGarlicgratedBuy 1 head
10 gSerrano peppersslitBuy 0.03 lb
2 tspGaram masalaBuy 1 jar
½ tspGround turmericBuy 1 jar
1 tspCayenne pepper (ground)Buy 1 jar
1 tbspTable saltdividedBuy 1 canister
1Lemonjuiced
3Yellow onionthinly slicedBuy 0.95 lb
½ cupVegetable oilfor frying the onionsBuy 1 bottle
2 cupsBasmati ricerinsed and soaked 30 minutesBuy 1 bag
4Green cardamom podspodsBuy 1 jar
1Cinnamon sticksstickBuy 1 jar
4Whole cloveswholeBuy 1 jar
2 leavesBay leavesBuy 1 jar
¼ tspSaffronthreads, steeped in the warm milkBuy 1 jar
3 tbspWhole milkwarmBuy 1 carton
2 tbspGheemeltedBuy 1 jar
½ ozMint (fresh)one package, leaves choppedBuy 1 package
½ cupCilantrochoppedBuy 1 bunch

Method

Marinate the chicken with the yogurt, ginger, garlic, chile, garam masala, turmeric, cayenne, lemon juice, and 1 tsp salt for at least 30 minutes.
Fry the onions in the oil until deep golden brown and crisp, about 20 minutes; lift them out and keep the oil.
Cook the chicken and its marinade in 3 tbsp of the onion oil with half the fried onions until the chicken is almost cooked and the sauce is thick, about 20 minutes.
Meanwhile, boil the drained rice in plenty of water with the cardamom, cinnamon, cloves, bay leaves, and remaining salt until about 70 percent cooked, about 5 minutes; drain.
Spread the rice over the chicken, scatter over the mint, cilantro, and remaining fried onions, and drizzle with the saffron milk and ghee.
Cover tightly and cook over very low heat for 25 minutes, then rest 10 minutes and gently mix the layers as you serve.