Chicken Biryani (Shellfish-Free)

Ingredients

• about 680 g Chicken thighs
• 2 cups Basmati rice
• 1 large Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-garlic paste
• 3 tbsp Biryani masala
• 1/2 cup Plain yogurt
• 3 tbsp Vegetable oil
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• 2 small Green chilies
• 1 tsp Whole spices (cloves, cardamom, cinnamon)
• 1/4 tsp Saffron strands

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g of chicken thighs with the 2 tbsp of ginger-garlic paste, 3 tbsp of biryani masala, and 1/2 cup of plain yogurt. Mix well to coat the chicken. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Heat the 3 tbsp of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat (about 175°C / 175°C). Add the 1 large onion, sliced, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes. Add the 2 medium tomatoes, chopped, and cook until they soften, about 5 minutes.
3. 3Add the marinated chicken to the pot. Cook, stirring, until the chicken is browned on all sides, about 5-7 minutes. Stir in the 1 tsp of whole spices (cloves, cardamom, cinnamon) and the 2 small green chilies, halved lengthwise. Cook for another 5 minutes, stirring frequently, until fragrant.
4. 4While the chicken is cooking, prepare the rice. In a separate medium pot, combine the 2 cups of basmati rice with enough water to cover it by about 5.08 cm. Bring to a boil over high heat (204.4°C / 200°C). Cook for 5-7 minutes, or until the rice is about 70% cooked (it should still have a slight bite). Drain the rice thoroughly in a fine-mesh sieve.
5. 5Carefully layer the drained, parboiled rice over the chicken and tomato mixture in the large pot. Sprinkle the 1/4 cup of mint leaves, 1/4 cup of cilantro, and 1/4 tsp of saffron strands evenly over the rice.
6. 6Cover the large pot tightly with a lid. You can place a piece of foil or parchment paper between the pot and the lid to create a better seal. Reduce the heat to low (121.1°C / 120°C) and cook for 20-25 minutes, or until the rice is fully cooked and tender, and the chicken is cooked through. The chicken is done when its internal temperature reaches 74°C.
7. 7Let the pot rest, covered, off the heat for 10 minutes. This allows the steam to distribute evenly and finish cooking the rice. Fluff the biryani gently with a fork before serving hot.

Related Guides