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

• total tid: 2 hours 23 minutes

Ingredienser

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

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

Instruktioner

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 – 10 min: Let sit 10 min; fluff with fork

Serve: Garnish with cilantro, mint, lime; serve with yogurt

thanks for the challenge @gymtrav