Chicken Biryani

user_bradmas
January 22, 2023
55

Biryani is a mixed rice dish originating among the Muslims of South Asia. It is made with Indian spices, vegetables, rice, and usually some type of meat, or in some cases without any meat, and sometimes, in addition, eggs and potatoes.

Biryani is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Biryani is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India.

Cuisine: Middle Eastern
Course: Lunch
Diet: Non Vegeterian

Prep in 30 Min
Cooks in 90 Min
Total in 120 Min

Ingredients

2 tsp. of ginger garlic paste, divided
1 tsp.of turmeric powder
2 to 3 whole chilis, sliced (jalapeno, serrano or cayenne)
1/4 cup of plain whole milk yogurt
1 tsp.of olive oil
700 gm of bone-in chicken pieces (drumsticks or whole thighs)
1 tbsp.of ghee or unsalted butter
1/3 cup of finely-chopped red onion (about 1/4 of a large onion)
2 cups of Bradma’s Premium Basmati Rice
3 to 4 whole black cardamom pods
3 to 4 whole green cardamom pods
2 cinnamon sticks
1 tsp.of whole peppercorns
1 to 2 bay leaves
Kosher salt, as desired
1/2 tsp.of saffron threads
1/3 cup of milk, cold or room temperature
1 cup of Bradma’s Vegetable Oil
1 cup of thinly-sliced red onion (about 3/4 of a large onion)
1 tsp.of ghee or unsalted butter
1/4 cup of cilantro, coarsely chopped
1/4 cup of mint, coarsely chopped
1/4 cup of whole milk plain yogurt
1 1/2 tsp.of garam masala

Cooking Instrucions

Combine 1 tsp. of ginger garlic paste, turmeric, sliced chilis, yogurt, olive oil, and salt in a medium bowl, then add the chicken and massage well to coat with marinade.
Cover it and leave it in the refrigerator to marinate for at least 30 minutes or up to 1 hour.
Wash the rice, and then in a large pot, add the salt, the whole spices, and lots of water, then add the rice to the pot and cook it until the rice is 90% cooked.
Drain the rice through a sieve, then spread it on a large plate to cool, and don’t discard whole spices in the rice.
Stir the saffron strands into the milk, then cover it and set it aside for 30 minutes.
Heat the oil in a frying pan over high heat, carefully drop the onions into the hot oil, and then fry them until they are brown and crispy.
Once the chicken has finished marinating, melt 1 tbsp.of ghee in a medium-sized pot on medium heat, add the remaining 1 tsp.of ginger garlic paste, and then cook it until the paste begins to turn golden brown.
Add the finely chopped red onion, and then cook it for 3 to 5 minutes on medium heat until the onion softens and begins to turn golden.
Add the marinated chicken and the marinade, stir well, cover, and cook on medium-low heat until the chicken is about 90% cooked.
Preheat the oven to 350ºF.
Grease a 3-quart oval baking dish with 1 tsp. of ghee, spread half of the rice in an even layer on the bottom of the baking dish, and press down gently with your hand to pack the rice layer. Afterward, arrange the chicken and its sauce in a single layer on top of the rice, then top it with the cilantro, mint, half of the fried onions, yogurt, and 1/2 tsp. garam masala.
Follow with the rest of the rice, then spread the rest of the fried onion over the top, sprinkle with the remaining 1 tsp. of garam masala, and evenly pour the saffron milk over everything.
Tightly cover the dish with 2 to 3 layers of aluminum foil, place it in the oven, and bake until the rice and the rest of the ingredients are cooked through, and Bon Appetit!