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

  1. 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

  2. Fry onions in a large saucepan over medium-high heat until browned and crispy

    1. Set aside on paper towel until ready to use

  3. In a medium saucepan, add all rice ingredients and mix well

  4. Place heat on high, once water is boiling, cover and reduce heat to low - cook for 10 minutes

    1. Cook rice about 75% through

  5. While rice is cooking, heat a high-sided sauté pan over medium-high heat

  6. Once pan is hot, add ghee or butter

  7. Once melted, add the marinated chicken and cook for 7 or 8 minutes

    1. Cook chicken about 50% through

  8. Reduce heat to low

  9. Over the chicken add a layer of rice, half the fried onions, and a few drizzles of saffron

  10. Add a second/third layer of rice, fried onions, and saffron

  11. Cover the pan and cook on low for another 20 minutes

  12. Garnish with cilantro

  13. Eat!