chicken biryani
Juicy flavorful chicken and all in one pan dish.
prep time
2 Hr
cook time
35 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 3 chicken thighs cut into pieces
- MARINADE
- 1 cup plain greek yogurt
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons tomato paste
- 1/2 teaspoon each asafoetida, turmeric, ground fenugreek and cinnamon
- 2 teaspoons each garam masala, coriander, and red chili powder
- 1 teaspoon cumin & cardamom
- 1 1/2 teaspoons salt
- 1 tablespoon fresh lemon juice
- FOR THE DISH
- 2 cups basmati rice cooked according to package directions
- 3 tablespoons vegetable oil
- 1 large onion sliced
- 1 cup water
- 1/4 cup fresh cilantro
- 3 tablespoons milk
- 1 teaspoon saffron threads
- 3 tablespoons ghee melted
- 2 tablespoons almonds
How To Make chicken biryani
-
Step 1Mix all the ingredients for the marinade together and add the chicken. Mix well and let marinate at least 2 hours.
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Step 2Heat the veg oil in a large skillet. Add the onions and saute for about 15 minutes until caramelized. Remove from pan and set aside. Remove the chicken from the marinade and place in the skillet the onions were in. Stir in the 1 cup of water and cook the chicken 3 minutes each side. Place 1/2 the cilantro on top of the chicken next spoon the rice on top and flatten out a bit. Mix the milk with the saffron threads and drizzle it over top and then the melted ghee. Top with the onions and almonds
-
Step 3Cover and turn the heat to low and simmer 20 minutes. Add the remaining cilantro to serve
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