Chicken Biryani
Ingredients
Chicken Marinade
1.5 pounds Boneless Skinless Chicken Thighs (cut into bite-sized pieces)
1 cup Greek Yogurt
1/2 teaspoon Ginger Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Turmeric
1/2 teaspoon Cayenne Pepper
1 tablespoon Lime Juice
1-1/2 teaspoon Chili Powder
1 teaspoon Garam Masala
1/2 teaspoon Cardamom Powder
1 teaspoon Salt
Rice
2 cups Basmati Rice (rinsed 3 times)
2 cups Water
1 teaspoon Salt
1 teaspoon Oil
1/2 teaspoon Cumin
1/2 teaspoon Coriander
1/4 teaspoon Cinnamon
Other
2 tablespoons Ghee or Butter
1/4 teaspoon Saffron Strands (soaked in 3 tablespoons of warm milk)
Cilantro to garnish
3 Red Onions (sliced)
Oil for frying
Instructions
30 minutes to 24 hours before cooking - Mix all marinade ingredients into a medium sized bowl and let marinate in refrigerator until ready to cook
Fry onions in a large saucepan over medium-high heat until browned and crispy
Set aside on paper towel until ready to use
In a medium saucepan, add all rice ingredients and mix well
Place heat on high, once water is boiling, cover and reduce heat to low - cook for 10 minutes
Cook rice about 75% through
While rice is cooking, heat a high-sided sauté pan over medium-high heat
Once pan is hot, add ghee or butter
Once melted, add the marinated chicken and cook for 7 or 8 minutes
Cook chicken about 50% through
Reduce heat to low
Over the chicken add a layer of rice, half the fried onions, and a few drizzles of saffron
Add a second/third layer of rice, fried onions, and saffron
Cover the pan and cook on low for another 20 minutes
Garnish with cilantro
Eat!
Notes
Inspiration/Source: https://www.indianhealthyrecipes.com/hyderabadi-biryani-recipe/