Chicken Biryani
 
Prep time
Cook time
Total time
 
This simple Indian dish is pure comfort. If you skip the chilies, it will even please little kids with sensitive palettes.
Author:
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
  1. 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.
  2. Over medium heat, melt butter. Add garlic, onion and masala ingredients. Cook for 3 minutes then add chicken. Brown chicken until partially cooked through.
  3. Remove slices of ginger. Add yogurt and mix well.
  4. Add rice to chicken mixture then add ⅛ cup water.Cover and simmer on low heat for 1½ hours.
  5. 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/