Dairy-Free Chicken Biryani

Ingredients

• about 680 g Chicken thighs
• 2 cups Basmati rice
• 1 can Coconut milk
• 1 large Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-garlic paste
• 2 tbsp Biryani masala
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1/4 cup Cilantro
• 1/4 cup Mint leaves
• 3 tbsp Vegetable oil
• to taste Salt

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

Instructions

1. 1In a bowl, combine the about 680 g chicken thighs with the 2 tbsp ginger-garlic paste, 2 tbsp biryani masala, 1 tsp turmeric powder, 1 tsp red chili powder, and to taste salt. Mix well to coat the chicken. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 3 tbsp vegetable oil. Once the oil is shimmering, add the 1 large onion, sliced thinly. Cook, stirring occasionally, for 8-10 minutes, or until the onions are golden brown and softened. Add the 2 medium tomatoes, chopped, and cook for another 3-4 minutes, or until they have softened.
3. 3Add the marinated chicken to the pot with the onions and tomatoes. Cook for 5-7 minutes, stirring, until the chicken is browned on all sides. The internal temperature of the chicken should reach 74°C.
4. 4Pour in the 1 can of coconut milk and stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 minutes, or until the chicken is tender and cooked through. The sauce should have thickened slightly.
5. 5While the chicken is simmering, thoroughly rinse the 2 cups of basmati rice under cold running water until the water runs clear. Drain the rice well.
6. 6Add the rinsed 2 cups of basmati rice directly into the pot with the chicken and sauce. Add enough water to cover the rice by about 2.54 cm. Stir gently to distribute the rice evenly. Increase the heat to medium-high and bring the mixture to a rolling boil.
7. 7Once boiling, immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid and let it simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time. After 20 minutes, turn off the heat and let the pot sit, covered, for another 5 minutes to allow the rice to steam.
8. 8Fluff the rice gently with a fork. Stir in the 1/4 cup chopped cilantro and 1/4 cup chopped mint leaves. Serve the Dairy-Free Chicken Biryani hot.

Substitutions

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