Sri Lankan Chicken Biryani (Peanut-Free)

Ingredients

• 3 cups Basmati rice
• 2 lbs Chicken pieces
• 2 large Onions
• 5 cloves Garlic
• 2 inches Ginger
• 3 small Green chilies
• 2 medium Tomatoes
• 1/2 cup Mint leaves
• 1/2 cup Cilantro
• 4 tbsp Ghee (clarified butter)
• 2 sticks Cinnamon stick
• 6 pods Cardamom pods
• 5 pieces Cloves
• 2 leaves Bay leaves
• 1 tsp Turmeric powder
• 1.5 tsp Chili powder
• 1 tsp Garam masala
• 2 tsp Salt
• 4.5 cups Water

Instructions

1. 1First, wash the 3 cups of Basmati rice thoroughly and then let it soak in water for 30 minutes.
2. 2Place a large, heavy-bottomed pot over medium-high heat (350°F / 175°C). Add the 4 tablespoons of Ghee. Once melted and shimmering, add the 2 sticks of Cinnamon stick, 6 pods of Cardamom pods, 5 pieces of Cloves, and 2 leaves of Bay leaves. Sauté these whole spices for 1 minute until they are fragrant.
3. 3Add the 2 sliced large Onions to the pot and cook, stirring occasionally, for 10-15 minutes until they are golden brown and softened. Then, add the 5 minced cloves of Garlic, 2 inches of minced Ginger, and 3 small chopped Green chilies. Sauté for another 1 minute until the garlic is fragrant.
4. 4Add the 2 lbs of Chicken pieces to the pot. Cook, stirring occasionally, for 5-7 minutes until the chicken is browned on all sides. Stir in the 2 chopped medium Tomatoes, 1 teaspoon of Turmeric powder, 1.5 teaspoons of Chili powder, and 1 teaspoon of Garam masala. Cook for 5 minutes, stirring to combine the spices with the chicken and tomatoes.
5. 5Add the 1/2 cup of chopped Mint leaves and 1/2 cup of chopped Cilantro to the pot. Stir well to incorporate them into the chicken mixture.
6. 6Drain the soaked 3 cups of Basmati rice and add it directly to the pot with the chicken and spices. Sauté the rice for 2 minutes, stirring gently to coat the grains with the mixture.
7. 7Pour in the 4.5 cups of Water and add the 2 teaspoons of Salt. Stir everything together and bring the mixture to a rolling boil over high heat (400°F / 200°C).
8. 8Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time.
9. 9Remove the pot from the heat and let it stand, covered, for 10 minutes. This resting period allows the rice to finish cooking and become fluffy. After resting, gently fluff the Biryani with a fork before serving hot.

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