This simple Indian dish is pure comfort. If you skip the chilies, it will even please little kids with sensitive palettes.
Author: Finn
Recipe type: Main
Cuisine: Indian
Ingredients
2 cloves garlic, crushed
1 Tbsp butter
1 onion, chopped
1 pinch turmeric
1 pinch saffron
½ - ¾ cup plain yogurt
½ tsp salt
1½ cups Basmati rice
6 pieces chicken*
Rosewater
.
Masala:
6 whole green cardamom
1 cinnamon stick
6 whole cloves
2-3 whole chili pequins (optional, skip for very mild)
3 slices, thinly sliced fresh ginger
Instructions
Rinse Basmati rice well then soak for 30 minutes. Bring some water to a boil then add soaked rice and cook for 1 minute. Drain and stir in turmeric and saffron. Set aside.
Over medium heat, melt butter. Add garlic, onion and masala ingredients. Cook for 3 minutes then add chicken. Brown chicken until partially cooked through.
Remove slices of ginger. Add yogurt and mix well.
Add rice to chicken mixture then add ⅛ cup water.Cover and simmer on low heat for 1½ hours.
Before serving, add a quick sprinkle of rosewater.
Notes
* I like to use thighs and drumsticks (bone in or boneless). Chicken breasts tend to dry out over a long steam like this, so I generally avoid them.
Recipe by Port and Fin at https://portandfin.com/chicken-biryani/