Spicy Chicken Biryani

local_grocery_store Ingredients

• 500g Chicken thighs, boneless, skinless, cut into pieces
• 2 cups Basmati rice, rinsed and soaked for 30 minutes
• 2 Onion, thinly sliced
• 2 Tomato, chopped
• 2 tablespoons Ginger-garlic paste, store-bought or homemade
• 2 Green chilies, slit
• 1/2 cup Yogurt, whisked
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Fresh mint leaves, chopped
• 3 tablespoons Ghee, divided
• 2 tablespoons Vegetable oil, divided
• 3 Whole spices (cinnamon stick, cloves, cardamom pods), crushed
• 1 tablespoon Ground spices (cumin, coriander, turmeric, red chili powder), divided
• 1/4 teaspoon Saffron strands, soaked in 2 tablespoons warm milk
• 3 cups Warm water
• to taste Salt

restaurant_menu Method

1. 1.In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, half of the ground spices, and salt. Let it sit for 30 minutes.
2. 2.Heat 2 tablespoons of ghee and 1 tablespoon of oil in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
3. 3.In the same pot, add the crushed whole spices and remaining ground spices. Cook for a minute until fragrant.
4. 4.Add the marinated chicken to the pot and cook until the chicken is browned on all sides.
5. 5.Add the chopped tomatoes and green chilies to the pot. Cook for 2-3 minutes until the tomatoes are soft.
6. 6.Drain the soaked rice and add it to the pot. Stir well to combine with the chicken and spices.
7. 7.Pour in the warm water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the chicken is tender.
8. 8.In a small pan, heat the remaining ghee and oil. Add the soaked saffron strands along with the milk. Cook for a minute to release the flavors.
9. 9.Once the rice and chicken are cooked, drizzle the saffron-infused ghee over the top. Garnish with the reserved caramelized onions, chopped cilantro, and mint leaves.
10. 10.Cover the pot and let it rest for 5 minutes to allow the flavors to meld together.
11. 11.Serve the Spicy Chicken Biryani hot with raita or cucumber salad. Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• chevron_rightYou can substitute chicken with lamb or shrimp for a different variation of biryani.
• chevron_rightTo make the biryani more fragrant, add a few drops of rose water or kewra water to the rice before cooking.
• chevron_rightIf you don't have saffron, you can use turmeric to give the rice a vibrant yellow color.
• chevron_rightLeftover biryani makes a delicious lunch the next day. Just reheat it in the microwave or on the stovetop.