Chicken Biryani Recipe

• porções: 8 servings
• tempo ativo: 20 minutes
• tempo total: 1 hour

Ingredientes

½ cup plain yogurt

8 garlic cloves (minced)

1 tablespoon fresh minced ginger

2-3 green chilies (chopped (use serrano or other smaller hot chilies, or milder to your preference)

1 tablespoon garam masala

1 tablespoon paprika (or use other red chili powder)

¼ teaspoon turmeric powder

¼ teaspoon cinnamon

¼ teaspoon cayenne

Salt (to taste)

1 ½ pounds skinless boneless chicken thighs (.75kg)

1 small stick cinnamon

5 green cardamom pods

3 whole cloves

2 star anise

1 tablespoon salt (or to taste)

1 ½ cups basmati rice (rinsed)

¼ cup vegetable oil

1 large onion (thinly sliced)

2 pinches saffron strands (optional)

1/4 cup warm milk (or use water)

1/4 cup ghee or butter (melted)

1/2 cup chopped cilantro (or use a mix of cilantro and mint)

Instruções

Marinate

MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined.

Cover

Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration.

Rice

PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through.

Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.)

Onions

Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn.

Remove the onions and set aside. Keep pot over medium heat.

FOR THE BIRYANI

Cook Chicken

Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken.

Saffron

While chicken is cooking, soak the saffron in warm milk or water to bloom.

Layer

Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro.

Drizzle the saffron mix and melted butter over the top. Do not mix.

Cover

Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through.

Serve

Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top.

Nutrição

• Calorias: 372 kcal
• Gordura Total: 17 g
• Gordura Saturada: 6 g
• Gordura Insaturada: 9 g
• Gordura Trans: 0.01 g
• Colesterol: 97 mg
• Sódio: 998 mg
• Carboidrato Total: 34 g
• Fibra Dietética: 2 g
• Açúcares Totais: 2 g
• Proteína: 20 g