Egg-Free Chicken Biryani with Raita

Instructions

1. 1In a small bowl, combine the 1/4 teaspoon Saffron Strands with the 2 tablespoons Milk and set aside to soak.
2. 2In a large bowl, combine the about 680 g Chicken, 2 tablespoons Ginger-Garlic Paste, 3 tablespoons Biryani Masala, 1 teaspoon Turmeric Powder, 1/2 teaspoon Red Chili Powder, 1 teaspoon Garam Masala, 2 teaspoons Salt, the 1/2 cup Mint Leaves (chopped), and the 1/2 cup Cilantro Leaves (chopped). Mix well to coat the chicken and let it marinate for at least 1 hour.
3. 3Thinly slice the 2 large Onions. In a large, heavy-bottomed pot (at least 6-quart capacity), heat 2 tablespoons of the 4 tablespoons Oil over medium-high heat (205°C / 200°C). Add the sliced onions and fry, stirring occasionally, until they are golden brown and crispy, about 15-20 minutes. Remove half of the fried onions with a slotted spoon and set them aside on a plate lined with paper towels for garnish. Keep the remaining fried onions in the pot.
4. 4Add the remaining 2 tablespoons of Oil to the pot with the fried onions. Increase the heat to high (232.2°C / 230°C) and add the marinated chicken. Sear the chicken for 10 minutes, stirring occasionally, until it is browned on all sides. Add the 2 medium Tomatoes (chopped) and the 2 small Green Chilies (chopped). Cook, stirring, for 5-7 minutes, or until the tomatoes have softened.
5. 5Add the 3 cups Basmati Rice to the pot. Stir gently to combine with the chicken and tomato mixture. Sprinkle the soaked saffron milk mixture evenly over the rice. Top with the reserved half of the fried onions. Carefully pour 1 cup of water over the rice. Ensure the water level is just above the rice.
6. 6Cover the pot tightly with a lid. If your lid is not airtight, you can place a piece of aluminum foil or a clean kitchen towel between the pot and the lid to create a seal. Reduce the heat to low (122°C / 120°C) and cook for 30-40 minutes, or until the rice is fully cooked and tender, and the chicken is cooked through (internal temperature of 74°C / 74°C).
7. 7While the biryani is cooking, prepare the raita. In a medium bowl, combine the 1 cup Yogurt, 1/2 cup Cucumber (grated), 1/4 teaspoon Cumin Powder, and 1/2 teaspoon Salt. Stir well to combine.
8. 8Once the biryani is cooked, let it rest, covered, off the heat for 10 minutes. This allows the steam to distribute evenly and the flavors to meld. Fluff the biryani gently with a fork. Serve the Chicken Biryani hot, garnished with the reserved fried onions, alongside the prepared raita.

Related Guides