Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 5 Servings
This incredible dish is superb! Rice and chicken in one cooking! Try it now. Enjoy!
Brown Onions (Note 1)
2 Onions Large
1/2 c Vegetable Oil
700 grams Chicken Thighs and Drumsticks bone-in and skinless (Note 2)
3/4 c Yogurt or hung curd
1/4 c Tomato Puree
1/4 c Vegetable Oil
1 tbsp Ginger Garlic Paste minced ginger and garlic
1 tbsp Red Chili Powder sub with 1 teaspoon Paprika + 1 tsp Cayenne
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
2 tbsp Brown Onions
1 1/4 tsp Salt
2 tbsp Hot Milk
10-15 Saffron strands
Parboiled Rice (70% cooked):
2 c Basmati Rice Note 3
6 c Water
2 tbsp Salt
1 bay leaf
2-3 Cardamom Pods
Other Biryani Ingredients:
1 c Mint Leaves fresh
1 c Coriander Leaves Cilantro
1 1/2 tbsp Ghee or Butter
Crispy Brown Onions
Step 1: Use paper towels to pat dry the onions, then allow them to sit at room temperature for about 20 minutes.
Step 2: Place a pan on the stove and turn the heat to medium.
Step 3: Add oil and allow it to become hot.
Step 4: Add the onions and cook for about 15 minutes or until golden brown. Make sure not to overcook them.
Step 5: Place the cooked onions on a plate lined with paper towels to drain any excess oil.
Step 6: In a large mixing bowl, add all the marinade ingredients and stir until well combined.
Step 7: Add the chicken into the bowl and allow them to marinate for 2 hours to overnight.
Step 8: Put the saffron strands into the hot milk and use a spoon to rum them.
Step 9: Place a pot with water and salt on the stove. Turn the heat to high and allow the water to boil.
Step 10: Add the basmati rice and whole spices. Allow the rice to cook for 5 minutes.
Step 11: Drain the water and leave the rice and spices inside the pot.
Step 1: Place a Dutch oven on the stove and turn the heat to medium.
Step 2: Arrange the chicken into the hot Dutch oven. Cook for 4 minutes on each side.
Step 3: Turn the heat off and spread the onions on top of the chicken, followed by the coriander, saffron milk, and ghee.
Step 4: Cover and cook for another 20 minutes on low heat.
Step 5: Remove from the heat and allow the biryani to sit for 5 minutes.
Step 6: Spread the rest of the onions over the biryani.
Step 7: Serve and enjoy!