Chicken Biryani

Cook This Meal

Ingredients

• 2 cups basmati rice rinsed and soaked for 20 minutes
• 1 1/2 lb chicken thighs or drumsticks
• 1 cup plain yogurt
• 2 onions thinly sliced
• 2 tbsp ginger garlic paste
• 2 tomatoes chopped
• 2 tbsp neutral oil or ghee
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric
• 1 1/2 tsp chili powder adjust to taste
• 1 tsp coriander powder
• 1/2 cup chopped cilantro and mint
• Salt to taste
• Optional saffron or turmeric milk for color

Steps

1. Rinse basmati rice until the water runs mostly clear, then soak it while you prepare the chicken.
2. Mix chicken with yogurt, ginger garlic paste, turmeric, chili powder, coriander powder, garam masala, salt, and half the herbs.
3. Cook sliced onions in oil or ghee until golden. Remove a small handful for topping if you want.
4. Add cumin seeds, tomatoes, and the marinated chicken. Cook until the chicken is mostly done and the masala looks glossy.
5. Boil rice separately in salted water until about 70 percent cooked, then drain.
6. Layer rice over the chicken, add herbs, fried onions, and optional saffron milk.
7. Cover tightly and cook on low heat for 18 to 22 minutes until the rice finishes steaming.
8. Rest for 10 minutes before opening. Fluff gently from the sides so the rice grains stay long.