Chicken Biryani Recipe
- cook TIME 50 mins
- prep TIME 10 mins
- total TIME 1 hr
Ingredients (24)
- 18 oz skinless chicken thigh diced
- 8 oz onions sliced
- 3/4 cup basmati rice uncooked
- 1 cup olive oil for deep frying *
- 3/4 cup plain Greek yogurt
- 4 cups water divided
- 5 cloves
- 6 green cardamom pods
- 1 star anise pod
- 3 bay leaves
- 1 tbsp unsalted butter melted
- 1 cup unsalted chicken broth
- 1 tsp ginger powder
- 2 tsp garlic powder
- 2 1/2 tsp turmeric powder divided
- 1/2 tsp cayenne pepper powder
- 1 tsp cinnamon
- 1/4 tsp cardamom powder
- 2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tbsp cumin powder
- 1 1/2 tbsp paprika
- 1/2 tsp salt
- 1/2 cup coriander chopped
INSTRUCTIONS
Marinate the chicken:
In a large bowl, make the marinade of 1/4 tsp cinnamon powder, 1/4 tsp cardamom powder, 1/2 tsp turmeric powder, 1 1/2 tbsp paprika, 1 tsp ginger powder, 2 tsp garlic powder, 1/2 tbsp cumin powder, 2 tsp garam masala, 1/2 tsp cayenne pepper, 1 tsp coriander powder, 1/2 tsp salt, 3/2 cup Greek yogurt, and 1/3 cup water. Whisk together.
Add 18 oz chicken thighs to the marinade, toss to combine.
Stir-fry the onion:
In a dutch oven, heat 1 cup of olive oil over medium heat. When the oil gets hotter, add 8 oz sliced onion in and deep fry for 15 minutes.
Remove the fried onion, drain excess oil, and set aside.
Cook the rice:
In the same dutch oven, heat 3 cups of water over high heat.
Add the dry ingredients into the saucepan: 1 star anise, 1 cardamom pods, 5 cloves, and 3 bay leaf. Cover and let cook for 4 minutes.
Use a slotted spoon to remove dry ingredients from water.
Continue to add 3/4 cup basmati rice and 2 tsp turmeric powder to the water. Reduce heat to medium, cover with lid and boil for 6 minutes.
Remove rice from the oven, drain, and set aside.
Cook the chicken:
Cook the marinated chicken in a saucepan with 1 cup of chicken broth. Turn on medium heat and cook for 13 minutes with the lid on.
Add half the fried onion and 1/2 cup chopped coriander on top of the chicken.
Add boiled basmati rice in, layer it out evenly, cover with lid, and cook for 5 minutes.
Check if the rice is cooked and fluffy. If ready, drizzle 1 tbsp melted unsalted butter over to finish. Serve immediately.
