Dairy-Free Chicken Biryani

Ingredients

• 2 cups Basmati Rice
• about 680 g Chicken Thighs
• 2 medium Onion
• 3 medium Tomato
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1.5 teaspoons Garam Masala
• 0.25 cup Mint Leaves
• 0.25 cup Cilantro
• 0.25 cup Vegetable Oil
• 0.5 teaspoon Saffron Strands
• 0.25 cup Warm Water

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

Instructions

1. 1Measure 2 cups of Basmati Rice and rinse it under cold water until the water runs clear. Set aside to drain.
2. 2In a large pot or Dutch oven, heat the 0.25 cup of Vegetable Oil over medium heat (about 175°C / 175°C). Add the 2 medium Onions, thinly sliced, and cook, stirring occasionally, until they are golden brown and crispy, about 10-15 minutes. Remove the onions with a slotted spoon and set them aside on a paper towel-lined plate, leaving the oil in the pot.
3. 3Add the 2 tablespoons of Ginger-Garlic Paste to the hot oil in the pot and cook, stirring constantly, until fragrant, about 1 minute. Add the 3 medium Tomatoes, chopped, and cook until they have softened and started to break down, about 5-7 minutes.
4. 4Stir in the 1 teaspoon of Turmeric Powder, 1 teaspoon of Red Chili Powder, and 1.5 teaspoons of Garam Masala. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
5. 5Add the about 680 g of Chicken Thighs, cut into bite-sized pieces, to the pot. Cook, stirring to coat the chicken in the spice mixture, until the chicken is browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this stage.
6. 6Add the drained 2 cups of Basmati Rice, the 0.25 cup of Mint Leaves, and the 0.25 cup of Cilantro to the pot. Stir everything together gently for 1 minute to combine.
7. 7Pour in 4 cups of water and bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Do not lift the lid during this time.
8. 8While the biryani simmers, soak the 0.25 teaspoon of Saffron Strands in the 0.25 cup of Warm Water in a small bowl. Let it sit for at least 10 minutes to allow the color and flavor to infuse.
9. 9Once the rice is cooked, turn off the heat. Drizzle the saffron-infused water over the top of the biryani. Cover the pot again and let it rest for 10 minutes off the heat. This allows the steam to finish cooking the rice evenly. Fluff the biryani gently with a fork before serving hot.

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