Chicken Biryani

Name: Chicken Biryani
Cuisine: Asian, Indian
Ingredients: ½ tsp Saffron threads, crumbled; 3 Tbsp warm water; 1 cup plain whole-milk yogurt; 2 Tbsp chopped fresh cilantro; 2 Tbsp chopped fresh mint; 1 garlic clove, minced; ¼ tsp salt; ¼ tsp pepper; 6 Tbsp butter; 2 cups thinly sliced onion; 1¼ tsp salt, divided; 1 cinnamon stick; 2 tsp cumin seeds; 2 cups basmati rice; ⅓ cup dried currants; 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1½ inch chunks; ½ tsp pepper; 1 jalapeño, seeded and minced; 1 Tbsp fresh grated ginger; 1 Tbsp garam masala; 3 garlic cloves, minced; ½ cup plain whole-milk yogurt; 2 Tbsp chopped fresh mint; 2 Tbsp chopped fresh cilantro

5 steps

Note: onion and chicken are cooked in same skillet. Make sure it’s big enough for chicken.

Updated at: Thu, 17 Aug 2023 05:13:12 GMT

Ingredients

6 servings

Garnish and Sauce

½ tspSaffron threads

crumbled

3 Tbspwater

warm

1 cupplain whole-milk yogurt

2 Tbspfresh cilantro

¼ tspsalt

¼ tsppepper

Biryani

6 Tbspbutter

2 cupsonion

1 ¼ tspsalt

2 cupsbasmati rice

⅓ cupdried currants

2 lbsboneless skinless chicken thighs

trimmed and cut into 1 1/2 inch chunks

½ tsppepper

1jalapeño

seeded and minced

1 Tbspginger

fresh grated

1 Tbspgaram masala

3garlic cloves

minced

½ cupplain whole-milk yogurt

2 Tbspfresh mint

chopped

2 Tbspfresh cilantro

chopped

Instructions

For the Garnish and Sauce

Step 1

Combine saffron and water in bowl and set aside. Combine yogurt, cilantro, mint, garlic, salt, and pepper in a second bowl and set aside.

Biryani

Step 2

Set fine-mesh strainer in a medium bowl. Melt butter in 12 inch nonstick skillet over med heat. Add onion and cook, stirring often, until dark brown, 11-14 min. Transfer onions to strainer and press with spatula to squeeze out excess butter. Reserve butter. Spread onion on a small plate and sprinkle with ¼ tsp salt.

Step 3

Bring 12 cups of water, cinnamon stick, and cumin seeds to a boil in a lg saucepan over high heat. Add rice and 1 Tbsp salt and cook, stirring occasionally, until tender, about 10 min. Drain rice in fine mesh strainer. Return rice to saucepan and stir in currents, reserved butter, and ¼ tsp salt. Cover and set aside.

Step 4

Combine chicken, pepper, and remaining ¾ tsp salt in now empty skillet and cook over med-high until browned and cooked through, about 10 min. Stir in jalapeño, ginger, garam masala, and garlic and cook until fragrant, about 1 min. Off heat, stir in yogurt until combined.

Step 5

Spoon rice over chicken mixture and spread into an even layer. Drizzle saffron mixture over rice. Cover skillet, return to med heat, and cook until heated through and steam escapes from under lid, about 5 min. Off heat, sprinkle biryani with reserved fried onion, mint, and cilantro. Serve with yogurt sauce.