Chicken Biryani
Ingredients
Chicken Marinade
-
2½-3
pound
chicken thighs
-
1½
teaspoon
salt
-
1
teaspoon
minced garlic
-
1
teaspoon
minced ginger
-
1
teaspoon
white pepper
-
½
teaspoon
cumin spice
-
¼-⅓
cup
yogurt
Biryani Ingredients
-
2-3
tablespoon
cooking oil/butter/Ghee
-
1
tablespoon
minced garlic
-
2
teaspoon
minced ginger
-
1
medium
onion, chopped
-
1
small
jalapeno pepper, deseeded and chopped
-
1
piece
bay leaf
-
1
teaspoon
cumin spice
-
3-4
pieces
cardamom pods, cracked
-
1
teaspoon
curry spice
-
1-2
stick
cinnamon
-
1
teaspoon
chili spice (optional)
-
1
teaspoon
smoked paprika
-
½-1
teaspoon
white/black pepper
-
⅓-½
cup
cashews (optional)
-
2
cup
Basmati rice
-
1
red bell pepper, chopped
-
4
cup
liquid broth or water, and/or coconut milk
-
1½
teaspoon
salt
-
2
tablespoon
cilantro (optional)
Instructions
- Wash chicken thighs and make a ½ inch slit into the meat for faster cooking, then season with salt.
- Combine chicken with garlic, ginger, white pepper, cumin, and yogurt, then refrigerate until ready to use.
- Discard excess marinade from chicken before cooking.
- Preheat oven to 350°F and sear chicken skin side up in a skillet for about 3 minutes each side, then set aside.
- In the same pan, sauté onions, bell pepper, garlic, and bay leaf until soft.
- Add cumin, coriander, curry, cardamom pods, cinnamon sticks, and cashews, and stir for another minute.
- Add rice, broth, and salt, then place the chicken on top and bring to a boil.
- Transfer the pot to the oven and cook uncovered for about 30-35 minutes until the chicken is fully cooked.
- Let it cool, garnish with cilantro if desired, and serve.
Nutrition Facts (estimated)
Servings
5-6
Calories
168
Total fat
8g
Total carbohydrates
62g
Total protein
2g
Sodium
675mg
Cholesterol
44mg
You might also like