CHICKEN BIRIYANI
Biriyani is the special occasion meal of India. Picture a large pot brought to the table, lid ceremoniously lifted and steam billowing out. Overflowing ladles of rice heaped onto plates and drizzled with sharp tangy raita. With variations found all over South Asia, biriyani is one of those dishes that your mom always makes best. This is my mom’s recipe and I’m excited to share it!
Servings: 6 Total Active Time: 1 hour 30 minutes
1. Dice chicken into 1 inch pieces (Chicken drumsticks will also work really well here). Pound the ginger and garlic into a paste (This seems like a lot of garlic but its what makes the rice so flavorful). Marinate chicken in yogurt, turmeric, 1 tsp chili powder, 1 tbsp Garam Masala and 1/4 of the ginger-garlic paste. Salt to taste before adding in chicken (about 1/2 tsp).
2. Heat up 1/4 cup of oil in large heavy bottomed pot on medium heat. Add star anise, cardamom, cinnamon, cloves and bay leaves. Fry until small bubbles form around the ingredients. Add diced tomato and onions. Cook for ~20 minutes until soft and jammy.
3. Add diced tomato and onions. Cook for ~20 minutes until soft and jammy.
4. Add remaining chili powder, oil and ginger-garlic paste. In addition, add the chilies (halved lengthwise) and salt (start with 1 tsp and add to taste). You can optionally add 1 tbsp ghee at this stage.
5. Cook mixture for 20-30 minutes until dark and thick.
5. Add chicken and let cook for 5 minutes. Add chopped coriander (reserve 1/4 for garnish), half of the mint leaves (chopped, leaving remaining whole), and remaining garam masala.
7. Add triple rinsed rice (rinse until the water runs clear). Add 3 1/4 cups water and mix.
8. When the water starts to boil, turn the flame to medium-low and cover with a lid.
9. Cook until the water is absorbed (check after 10 minutes). If the rice remains undercooked, sprinkle a few tbsp of water and cover till fully cooked. Top with remaining cilantro and mint, cover, and let sit for 15 minutes. Lightly fluff with a fork before serving.
Chicken Biriyani
Ingredients
- 2 star anise
- 2 cardamom pods
- 1 cinnamon stick
- 5 cloves
- 4 dried bay leaves
- 2 large red onions
- 1 medium tomato
- 2 tbsp chilli powder
- 4 thai chillies
- 3 tbsp plain yogurt
- 2 garlic pods (pods not cloves!)
- 4 inches ginger
- 1 1/2 lb chicken thighs
- 1 1/3 tbsp garam masala
- 1/2 tsp turmeric
- 3 cups basmati rice
- 1 bunch cilantro
- 1 bunch mint
- 3/4 cup neutral oil
- ~1 tbsp salt
Instructions
- Dice chicken into 1-inch pieces (Chicken drumsticks will also work really well here). Pound the ginger and garlic into a paste (This seems like a lot of garlic but it's what makes the rice so flavorful). Marinate chicken in yogurt, turmeric, 1 tsp chili powder, 1 tbsp Garam Masala and 1/4 of the ginger-garlic paste. Salt to taste before adding in chicken (about 1/2 tsp)
- Heat up 1/4 cup of oil in a large heavy-bottomed pot on medium heat. Add star anise, cardamom, cinnamon, cloves, and bay leaves. Fry until small bubbles form around the ingredients.
- Add diced tomato and onions. Cook for ~20 minutes until soft and jammy.
- Add remaining chili powder, oil, and ginger-garlic paste. In addition, add the chilies (halved lengthwise) and salt (start with 1tsp and add to taste). You can optionally add 1 tbsp ghee at this stage.
- Cook mixture for 20-30 minutes until dark and thick.
- Add chicken and let cook for 5 minutes. Add chopped coriander (reserve 1/4 for garnish), half of the mint leaves (chopped, leaving remaining whole), and remaining garam masala.
- Add triple rinsed rice (rinse until the water runs clear). Add 3 1/4 cups water and mix.
- When the water starts to boil, turn the flame to medium-low and cover with a lid.
- Cook until the water is absorbed (check after 10 minutes). If the rice remains undercooked, sprinkle a few tbsp water and cover till fully cooked. Top with remaining cilantro and mint, cover, and let sit for 15 minutes. Lightly fluff with a fork before serving.