Chicken Biryani (Nut-Free)

Ingredients

• 3 cups Basmati Rice
• 1.5 lbs Chicken Thighs
• 2 medium Onion
• 3 medium Tomato
• 2 tablespoons Ginger-Garlic Paste
• 1 cup Plain Yogurt
• 3 tablespoons Biryani Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1/4 teaspoon Saffron Strands
• 2 tablespoons Milk
• 4 tablespoons Vegetable Oil
• 1/4 cup Cilantro

Instructions

1. 1Soak basmati rice in water for 30 minutes.
2. 2Dissolve saffron strands in warm milk and set aside.
3. 3Heat vegetable oil in a large pot. Add sliced onions and sauté until golden brown.
4. 4Add ginger-garlic paste and sauté for a minute.
5. 5Add chopped tomatoes and cook until softened.
6. 6Add chicken thighs, biryani masala, turmeric powder, red chili powder, and salt. Cook until chicken is lightly browned.
7. 7Stir in plain yogurt and cook until the oil separates.
8. 8Drain the soaked rice and add it to the pot. Add water (about twice the amount of rice).
9. 9Bring to a boil, then reduce heat and simmer until rice is cooked through and the water is absorbed.
10. 10Garnish with saffron milk and chopped cilantro.
11. 11Cover and let it rest for 10 minutes before serving.

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