Chicken Biryani Recipe

Ingredients

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• Rice: shopping list
• 2 cups basmati rice shopping list
• water shopping list
• salt shopping list
• Meat: shopping list
• 5-6 chicken thighs(boneless) shopping list
• Marinade: shopping list
• 1 tsp coriander powder shopping list
• 1 1/2 tsp cumin shopping list
• 1 tsp garam masala shopping list
• 1 1/2 tsp kosher salt shopping list
• 1/4 tsp turmeric shopping list
• 1/2 tsp red chile powder(mild) shopping list
• 1/4 tsp allspice shopping list
• 2 tsp ginger, grated shopping list
• 3 garlic cloves, crushed shopping list
• 1 TBS mint chopped shopping list
• 2 TBS cilantro,chopped shopping list
• 3/4-1 cup plain yoghurt shopping list
• 1-2 fresh green chiles(spicy)...I used a 1/4 tsp chile flakes shopping list
• Additional meat ingredient: shopping list
• 1 large tomato, chopped shopping list
• Layering ingredients: shopping list
• 1 onion, thinly sliced + oil, for frying shopping list
• "saffron milk": 1 1/2 TBS milk + a pinch of saffron ( or 1/4 tsp turmeric) shopping list
• Ghee: 2-4 TBS butter, clarified (I just used melted butter) shopping list
• 1/4 cup cilantro shopping list
• 1-2 TBS mint shopping list
• EXTRA: shopping list
• 1-2 TBS oil ( for the bottom of the pot before placing the meat) shopping list
• Directions: shopping list
• 1. Cut each chicken thigh into 6 pieces and place in a large bowl. shopping list
• 2. Add all of the marinade ingredients, except the tomato. shopping list
• Mix to coat. shopping list
• Cover and marinate for a few hours or preferably overnight. Take chicken out from the fridge, add chopped tomato, and bring to room temp. while you prepare the rice. shopping list
• 3. Rinse rice till water runs clear. Soak rice in plenty of water for 30-40 minutes. shopping list
• 4. Cut onion in thin slices and fry in hot oil until light brown. shopping list
• Keep the heat on med-low and stir often so that they don't burn. I use a small pot so that I don't waste too much oil. I then fry the onion in batches. Drain on paper towels . The onion should crisp up as it cools. Set aside. (Frying the onion can be done ahead) shopping list
• 5. Fill a large pot with water... 3/4 of the way(maybe 8-10 cups). Add plenty of salt, just as you would season pasta water. Maybe about 1 TBS(or more) of salt. shopping list
• 6.Bring the water to a full boil. shopping list
• 7.Drain the soaked rice and place in boiling water. shopping list
• 8.Boil for 3 minutes(my stove at 5000 ft. elev.) Basically, when the rice is 50% cooked. Do not overcook. Drain rice completely. shopping list
• 9. Add a bit of oil on the bottom of a heavy bottomed pan. Place the marinated chicken in a layer on the bottom. shopping list
• 10.Add half of the 50% cooked and drained rice. Spread evenly over chicken. shopping list
• 11.Sprinkle half of fried onion, half of the chopped cilantro, half of the chopped mint. Sprinkle half of the saffron(or turmeric) milk and half of the melted butter. shopping list
• 12.Add the rest of the rice and sprinkle yet again with the rest of the onion,cilantro,mint,saffron(or turmeric), milk and melted butter. shopping list
• 13.Cover with a tight-fitting lid. shopping list
• 14.Remove from heat and let sit covered for 5-10 minutes. Enjoy with some raita ( a yoghurt dip) and roti(flatbread). shopping list
• Cook for 30-40 minutes on very low. Mine was done close to 35 minutes...at my elevation. Do not uncover lid anytime during the cooking process...except at the end when you want to check to see if it is done. shopping list