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Easy Chicken Biryani
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Brief Description
Fragrant Indian spices flavor this traditional chicken biryani, cooked in a simplified manner for less work and less clean-up.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: Indian
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Prep Time: 45 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Jan 01, 2018
Number of Servings:
Ingredients:
- 1 pounds - boneless, skinless chicken breasts cut in 1-1/2 inch pieces
- 1 pounds - boneless, skinless chicken thighs cut into 1-1/2 inch pieces
- 1/4 cups - plain whole yogurt
- 1/2 teaspoons - paprika
- 1 teaspoons - ground turmeric divided
- 1 1/2 teaspoons - ground cumin divided
- 1 1/2 teaspoons - kosher salt divided
- 1 1/2 cups - uncooked basmati rice
- 3 - cardamom pods
- 4 teaspoons - garam masala divided
- 2 tablespoons - coconut oil
- 1 - yellow onion (about 1 cup) finely chopped
- 1 1/2 tablespoons - grated fresh ginger
- 2 cloves - garlic (about 2 tsp.) minced
- 1 - serrano chile seeded and chopped
- 4 - plum tomatoes (about 2 cups) chopped
- 1/4 cups - whole warm milk
- 1/4 teaspoons - saffron threads
- 1/4 cups - chopped fresh cilantro divided
- 1/4 cups - chopped fresh mint divided
- 1 - red Fresno chile or jalapeno (optional), sliced
Directions:
Combine chicken breasts and thighs, yogurt, paprika, and 1/2 teaspoon each of turmeric,
cumin, and salt in a shallow dish or plastic bag to marinate. Chill while rice is prepared.
Preheat oven to 375°F. Bring a medium saucepan of water to a boil over high. Stir in rice,
cardamom, 2 teaspoons of the garam masala, and 1/2 teaspoon of the salt. Boil 6 minutes; drain, and discard cardamom pods. Set aside.
Heat oil in a shallow Dutch oven over medium. Add onion, and cook, stirring occasionally,
until softened and translucent, 5 to 7 minutes. Stir in ginger, garlic, remaining 1/2 teaspoon salt, until fragrant, about 1 minute. Stir in serrano chile. Add tomatoes; cook stirring occasionally, until tomatoes have softened and released their juices, 3 to 4 minutes.
Increase heat to medium-high, and add chicken mixture; cook, stirring often for 3 minutes. Remove from heat. Stir together warm milk and saffron in a small bowl; let stand 2 minutes.
Sprinkle half of the cilantro and mint over tomato-chicken mixture; top evenly with rice, and drizzle with saffron milk. Cover, and bake in preheated oven until rice and chicken are cooked through, about 15 minutes. Remove lid, and sprinkle with remaining half of cilantro and mint.
Top with Fresno chile, if desired, before serving.
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