Chicken Biryani
Ingredients
The spice mix
-
2
pieces
bay leaves
-
2
tsp
ground turmeric
-
1
tsp
ground cinnamon
-
½
tsp
ground cloves
-
1
tsp
ground cumin
-
1
tsp
ground coriander
-
2
tsp
salt
-
1
tsp
ground pepper
The rice
-
2
cups
basmati rice
-
4
cups
water
-
1
tsp
salt
The chicken
-
8
pieces
bone-in, skin-on chicken thighs
-
½
cup
olive oil
-
2
medium
red onions, thinly sliced
-
12
pieces
roma tomatoes, halved
-
2
tbsp
minced or pressed garlic
-
½
pieces
juice of lemon
-
2
pieces
potatoes, peeled and cut into 1 inch pieces
-
2
tbsp
butter
-
½
cup
water
To serve
-
to taste
fresh parsley
-
to serve
tzatziki
Instructions
- Mix all spices in a small bowl and set aside.
- Season chicken thighs with salt and pepper and set aside.
- Rinse the rice under cold water until clear.
- Par boil the rice in 4 cups of water with a pinch of salt for 8 minutes, then drain.
- Heat olive oil in a large pan over medium heat and cook onions until golden brown, reserving half for topping.
- Add tomato halves to the pan and cook for 8-10 minutes.
- Remove tomato skins and cook until a puree consistency is reached, then stir in minced garlic.
- Add seasoned chicken thighs and spice mixture to the pan, stir, and cook for 5 minutes.
- Add potatoes and lemon juice, cooking for 10 more minutes.
- Spread partially cooked rice over the chicken, add ½ cup water, and top with butter.
- Cover and cook on low heat for 20-25 minutes until chicken is cooked and rice is fluffy. Remove bay leaves and garnish with reserved onions and parsley.
Nutrition Facts (estimated)
Servings
4-6
Calories
729
Total fat
39g
Total carbohydrates
37.3g
Total protein
57.8g
Sodium
1445.1mg
Cholesterol
265.9mg
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