Chicken Biryani is a savory chicken and rice dish that includes layers of chicken, rice, and aromatics that are steamed together. A standard in Indian cuisine, biryani gets plenty of flavor and fragrance from the spice mix, which typically includes turmeric, cardamom, ginger, and cumin. We use basmati rice here, which is a delicate white rice with an almost floral aroma.
Prep Time: 20mins Cook Time: 1 hr. Total Time: 1 hr and 20mins
Ingredients1 cup plain Greek yogurt 1 tablespoon ground turmeric 2 teaspoons ground cumin 1/2 teaspoon red chili flakes 1 1/2 pounds leg and chicken thighs,(I used it whole) 2 tablespoons olive oil 1 tablespoon minced peeled fresh ginger 5 garlic cloves, minced 4 cardamom pods, crushed 1 1/2 cups uncooked basmati rice 2 cups unsalted chicken stock 1 teaspoon kosher salt 2 cinnamon stick 2 tablespoons heavy cream 2 tablespoons chopped fresh cilantro (garnished) 8 tablespoons crispy fried onions 1 thinly sliced serrano chilli Lime wedges
Instructions: 1. Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 hours. 2. Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, salt, and cinnamon.
3. Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat and discard cinnamon stick. Let stand 5 minutes. Stir in cream.
4. Serve in shallow bowls. Sprinkle servings evenly with cilantro, and crispy fried onions. Serve with lime wedges. Enjoy
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