One-pot High-protein Chicken Biryani (oven Method) Reaction

• tempo total: 2 hours 23 minutes

Ingredientes

1 ⅓ lb (600 g) boneless, skinless chicken thighs, diced

1 cup (200 g) basmati rice, well washed

2 Tbsp + 1 tsp (35 ml) ghee or vegetable oil

2 bay leaves

2 cinnamon sticks

4 cardamom pods

4 cloves

2 red onions, thinly sliced

2 tomatoes, chopped

1 tsp (5 g) ginger paste

1 tsp (5 g) garlic paste

1 ½ tsp (4 g) coriander

1 tsp (3 g) turmeric

1 tsp (2 g) cayenne

1 tsp (3 g) garam masala

½ tsp (1 g) cumin seeds (or ground)

½ tsp (1 g) black pepper

salt to taste

3 Tbsp (45 ml) coconut milk

1 ¼ cups (270 ml) chicken broth

Top with: cilantro, mint, lime, Greek yogurt

Instruções

Soak rice: Rinse well, then soak in cold water for min. 20 mins, preheat oven 320°F (160°C)

Bloom spices:

Heat 1 tsp oil

fry bay leaves, cinnamon, cardamom, cloves 5 sec; set aside

Chicken masala – 10 min:

Heat 2 Tbsp oil

fry onions 3 min.

Add ginger & garlic 1 min

tomatoes 5 min

Mix spices with 1–2 Tbsp water; toss with chicken 1–2 min (don’t cook through).

Assemble:

Add drained rice to dish

Pour coconut milk + broth; stir

Tuck in whole spices

Bake:

Cover

Bake 320°F (160°C) 35-45 min (ovens differ! adjust based on cookware note).

Check at 35 mins, if rice isn’t cooked add 2-4 tbsps of water or broth, cover and cook another 5-10mins

Rest:

Let sit 10 min

Fluff with fork

Serve:

Garnish with cilantro, mint, lime

Serve with yogurt

Cookware note:

Lightweight aluminum,Always Pan 2.0: recipe works as written

Stainless steel: increase oven time to 45-50 mins

Cast iron/Dutch oven: Bring to a gentle simmer on the stove before oven, or increase oven temperature to 355–375 °F (180–190 °C)

Ceramic/stoneware dish: Cover with foil, leave a small gap for steam to escape