Chicken Biryani
Ingredients
The biryani
-
½
cup
ghee
-
3
whole
cloves
-
2
sticks
cinnamon
-
4
pods
cardamom
-
1
extra large
onion (1 lb), diced
-
1
cup
yogurt (full fat)
-
1
cup
cilantro
-
1
cup
fresh mint
-
2
inches
ginger, sliced
-
2
large
garlic cloves
-
1
tablespoon
turmeric
-
2
tablespoons
ground cumin
-
2
tablespoons
ground coriander
-
1
teaspoon
chili powder
-
2½
teaspoons
kosher salt
-
3-4
pieces
green chilis, sliced
-
1
lb
diced tomatoes (3 medium)
-
¼
cup
oil
-
2
lbs
chicken thigh meat (boneless skinless or bone-in skin-on)
-
3
cups
washed Basmati rice
-
3
cups
chicken stock or water
-
¼
cup
raisins
-
½
cup
cashews
Cilantro Coconut Yogurt Sauce
-
1
cup
yogurt
-
¼
cup
flaked coconut or fresh grated coconut
-
4
green chilis
-
1
bunch
cilantro
-
1
inch
ginger
-
½
teaspoon
salt
Tempering oil for Cilantro Yogurt Sauce
-
1½
teaspoons
oil
-
1½
teaspoons
black gram dal
-
1
teaspoon
brown mustard seed
-
¼
teaspoon
cumin seeds
-
¼
teaspoon
chili flakes
-
¼
teaspoon
asafoetida powder
-
a few
curry leaves
Instructions
- Melt ghee in a large dutch oven and add whole spices and diced onion, sautéing for a few minutes.
- Blend yogurt, cilantro, mint, ginger, and garlic, adding water if needed.
- Add ground spices and salt to the onion, then pour in the yogurt mixture and add tomatoes and split chilies.
- Cook until oil separates, then add salted chicken and cook until browned and tender.
- Stir in washed Basmati rice and water, ensuring salt is added.
- Simmer uncovered until most water evaporates, then cover with a moist cloth and lid, cooking on low heat until rice is tender.
- Prepare the Cilantro Coconut Yogurt Sauce by blending yogurt, coconut, chilies, cilantro, ginger, and salt.
- Heat oil in a skillet, add spices for tempering, and pour over the yogurt sauce.
- Serve Chicken Biryani with the yogurt sauce and fresh cilantro.
Nutrition Facts (estimated)
Servings
8-10
Calories
490
Total fat
31g
Total carbohydrates
32.4g
Total protein
22.5g
Sodium
676.4mg
Cholesterol
116.4mg
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