FOOD
Chicken Biryani
Equipment
Ingredients
Directions
Serving Suggestions
- Dutch oven
Ingredients
- 4 pounds chicken, skinless
- 2 packets biryani powder
- A little bit of yogurt
- Pinch of Kosher salt
- 1 red onion, thinly sliced
- 5 cups Basmati rice, rinsed and soaked
- 5 Roma tomatoes, diced
- 1 bunch cilantro, chopped
- 1/2 bunch mint leaves, chopped
- 1 teaspoon ginger/garlic paste
- 2 tablespoons Kashmiri chili powder
- 2 tablespoons ghee
- 2 bay leaves
- 1 cinnamon stick
- 3 teaspoons fennel seeds
- 1/2 teaspoon cumin
Directions
- Heat dutch oven on stove top (420 degrees with a planned cook time of 40 minutes).
- Cover chicken with biryani powder, yogurt, and a pinch of Kosher salt. Set aside.
- Add a big pour of oil and ghee (bottom of pan should be covered)
- Add bay leaves, cinnamon stick, fennel seeds, and cumin.
- Once aromatic, add onion and stir periodically for 10 to 15 minutes, until onions turn brown.
- Add cilantro and mint.
- Add ginger/garlic paste.
- Add chicken. Stir to get the top of the chicken into the oil. Continue to stir while chicken cooks.
- Add tomatoes with 20 minutes left.
- Add chili powder.
- Add remaining masala from bowl of chicken.
- When time expires, add water and bring to a boil.
- Once boiling, add rice. Ensure water is 1 cm over rice, then cook for ~30 minutes until water has been absorbed.
Serving Suggestions
- Garlic Naan