Burmese Chicken Biryani

Ingredients

• 2 lbs Chicken thighs
• 2 cups Basmati rice
• 2 medium Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 1 cup Yogurt
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 2 Bay leaves
• 1 Cinnamon stick
• 4 Cardamom pods
• 3 tbsp Vegetable oil
• 1/4 cup Mint leaves
• 1/4 cup Cilantro

Instructions

1. 1In a large bowl, combine the 2 lbs of chicken thighs with the 1 cup of yogurt, 1 tsp of turmeric powder, 1 tsp of garam masala, 1/2 tsp of cumin, 1/2 tsp of coriander, the 4 cloves of garlic (minced), and the 2 tbsp of ginger (minced). Mix everything together until the chicken is evenly coated. Let the chicken marinate for at least 30 minutes.
2. 2Wash the 2 cups of basmati rice in a bowl with cold water, swirling it with your hands, until the water runs clear. Drain the rice well. In a large pot, combine the washed rice with 3 cups of water (a 1:1.5 rice to water ratio). Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes, or until all the water is absorbed and the rice is tender.
3. 3While the rice is cooking, heat the 3 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 medium onions, thinly sliced, and cook, stirring occasionally, for 10-15 minutes, or until they are deeply golden brown and slightly crispy. Remove the onions from the pot with a slotted spoon and set them aside on a plate lined with paper towels.
4. 4Add the marinated chicken mixture to the same pot used for the onions. Cook over medium-high heat (375°F / 190°C) for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The chicken does not need to be cooked through at this stage.
5. 5Remove the pot from the heat. Layer half of the cooked basmati rice over the browned chicken. Scatter the 2 bay leaves, 1 cinnamon stick, and 4 cardamom pods over the rice. Top with the remaining half of the cooked rice, spreading it evenly.
6. 6Cover the pot tightly with a lid, ensuring a good seal to trap the steam. Return the pot to the stove over low heat (250°F / 120°C) and cook for 30-40 minutes. The chicken should be fully cooked through, and the aromas should be fragrant. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the flavors to meld and the rice to finish steaming. Before serving, gently fluff the rice with a fork and remove the bay leaves, cinnamon stick, and cardamom pods. Garnish with the 1/4 cup of chopped mint leaves and 1/4 cup of chopped cilantro.

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