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. 1Place the 3 cups of Basmati Rice in a bowl and cover with water. Let it soak for 30 minutes.
2. 2In a small bowl, combine the 1/4 teaspoon Saffron Strands with the 2 tablespoons Milk. Stir gently and set aside.
3. 3Heat the 4 tablespoons of Vegetable Oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the 2 medium Onions, sliced, and cook, stirring occasionally, for 10-15 minutes, or until they are golden brown and slightly crispy.
4. 4Add the 2 tablespoons of Ginger-Garlic Paste to the pot and cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the 3 medium Tomatoes, chopped, and cook for 5-7 minutes, stirring occasionally, until they have softened and started to break down.
6. 6Add the 1.5 lbs of Chicken Thighs (cut into bite-sized pieces), 3 tablespoons Biryani Masala, 1 teaspoon Turmeric Powder, and 1 teaspoon Red Chili Powder to the pot. Cook for 5-8 minutes, stirring to coat the chicken, until it is lightly browned on all sides.
7. 7Stir in the 1 cup of Plain Yogurt and the 1 teaspoon Garam Masala. Cook for 5-10 minutes, stirring frequently, until the yogurt is fully incorporated and the oil begins to separate from the mixture.
8. 8Drain the soaked 3 cups of Basmati Rice. Add the drained rice to the pot and stir gently to combine with the chicken mixture. Pour in enough water to cover the rice by about 1 inch (approximately 3 cups of water).
9. 9Bring the mixture to a rolling boil over high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and simmer for 15-20 minutes, or until the rice is tender and all the water has been absorbed. Do not lift the lid during this time.
10. 10Remove the pot from the heat. Drizzle the prepared saffron milk mixture over the top of the rice and scatter the 1/4 cup of Cilantro, chopped, over it. Cover the pot again and let it rest undisturbed for 10 minutes. This resting period allows the steam to finish cooking the rice evenly and makes it fluffy.
11. 11Gently fluff the rice with a fork before serving.

Related Guides