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Chicken biryani🍗

Ingredients

Chicken marinade

  • 4 chicken thighs

  • 3/4 cup yogurt (can be greek or plain)

  • 1/4 cup tomato puree/paste

  • 1/4 cup veggie oil

  • 1 tablespoon ginger and garlic paste (just half and half)

  • 1 tablespoon of red/normal chili powder

  • 1 teaspoon of tumeric powder

  • 1 teaspoon of garam masala powder

  • 1 1/4 teaspoon of garam masala powder


70% cooked (parboiled rice)

  • 2 cups basmati rice

  • 6 cups water

  • 2 tablespoons of salt

  • 1 bayleaf

  • 6 cloves

  • 3 cardamom pods


Other things (all optional)

  • 1 tablespoon of butter or ghee

  • 1 cup of cilantro

  • Crispy onions

  • 1 cup of mint leaves




Recipe

  1. Mix the chicken marinade into the bowl and mix. Then throw the chicken into the marinade and mix! Let it marinade for at least 1 hour, up to 24 hours

  2. Once all marinated, heat a large pot (ideally heavy bottomed pot) to medium/high heat, then throw in the chicken

  3. Cook the chicken for 4 minutes, then flip the chicken over and cook for 3 minutes on the other side

  4. While the chicken is cooking, bring 6 cups of water to a boil, then throw in the rice and whole spices. Let it cook for 5 minutes. The rice will cook to about 70%, should still be raw in the middle when you press on the rice with your finger

  5. Once the chicken is at the 7 minute mark of cooking (4 min + 3 min), throw the rice on top of the chicken (and optionally: throw some crispy onions, cilantro, mint leaves, butter on top)

  6. Cook and cover it on low heat for 20 minutes, so the pot can steam and let the chicken get tender and rice become fully cooked

  7. (Optional: throw some brown onions on top)

  8. Let it rest for 5 minutes, then enjoy 😺