Chicken Biryani
Equipment
1 Sauté Pan with induction cooktop
1 Dutch Oven with induction cooktop
1 Saucepan with induction cooktop
Ingredients
- 2 large onions sliced
- ½ cup vegetable oil
For the Chicken:
- 1½ pounds Chicken Thighs or Drumsticks or both, bone-in and skinless
- ¾ cup plain yogurt
- ¼ cup tomato puree
- ¼ cup vegetable oil
- ½ tablespoon ginger minced
- ½ tablespoon garlic minced
- 1 teaspoon paprika
- 1 teaspoon cayenne powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoon fried onions
- 1¼ teaspoon salt
- 1 cup mint leaves chopped
- 1 cup cilantro chopped
- 1½ tablespoons butter melted
For the Saffron Milk:
- 2 tablespoon milk
- 10-15 saffron strands
For the Rice:
- 2 cups basmati rice
- 6 cups water
- 2 tablespoon salt
- 1 bay leaf
- 5-6 whole cloves
- 2-3 cardamom pods
Instructions
- Pat the onions dry and leave them out on a paper towel for 15-20 minutes to dry them out more. Heat the ½ cup vegetable oil in a pan over medium heat and add the onions. Fry the onions for 15 minutes till they are a deep golden brown, without burning them.
- Drain the onions out onto a paper towel and set aside.
- Combine the yogurt, tomato puree, vegetable oil, ginger, garlic, paprika, cayenne, turmeric, garam masala, 2 tablespoons of the fried onions, and salt in a Ziplock bag. Add the chicken pieces and marinate in the refrigerator for at least two hours, preferably overnight.
- In a large stockpot, prepare the rice. Bring 6 cups of water to a roaring boil and add salt, whole spices, and the basmati rice. Cook for 5 minutes and drain, leaving the whole spices in the rice. The rice should be only partially cooked and still raw in the middle. Check doneness by pressing a grain of rice between two fingers.
- While the rice is cooking, heat the milk in a small saucepan or in the microwave. Move to a heat-safe bowl and add the saffron strands. Stir and, using the back of the spoon, rub the strands slightly to extract more flavor and color.
- Heat a wide sauté pan over medium heat and add the chicken with all the marinade. Cook for 4 minutes on one side, then flip the chicken pieces. Cover and cook for another 3 minutes. When time is up, turn off the heat.
- Sprinkle half the fried onions all over the chicken, and then sprinkle all the chopped cilantro and mint on top.
- Layer the rice on top of the chicken and then drizzle saffron milk and melted butter all over the rice. Cover and cook on low heat for 20 minutes.
- Once the biryani is cooked, move the pan off the hot burner and let it rest for 5-10 minutes.
- Garnish with the remaining fried onions. Scoop to serve, making sure to get all the layers.
Nutrition
Calories: 478kcalCarbohydrates: 59gProtein: 21gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 70mgSodium: 2937mgPotassium: 470mgFiber: 3gSugar: 4gVitamin A: 1093IUVitamin C: 9mgCalcium: 116mgIron: 2mg
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