120 Min

GF

Chicken Biryani

Biryani is the decadent aromatic rice dish that was created during the Mughal era of India – it is a mashing of the Persian pilaf and khichri, a traditional Indian lentil and rice stew. In a biryani, all elements are cooked separately and then brought together, allowed to rest for about 30 minutes to an hour before serving. In this biryani, since we are using white meat which tends to dry out very quickly, the chicken is roasted in the oven separately and then added to the rice just at the end. The onion masala adds depth to the flavor of the biryani so caramelize the onions long and slow.

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Cook Time

120 Minutes

Serves

4

Directions

To Marinate Chicken

Step 1

In a medium sized bowl, combine the chicken pieces with yogurt, garlic, olive oil, turmeric, amchur, garam masala and salt. Set aside in the refrigerator for 2 to 4 hours or up to 2 days.

Step 2

To cook the chicken, preheat the oven to 450F. Place the chicken pieces in the oven separately in a single layer on a greased baking pan and cook for 10 to 12 minutes or until they are almost cooked through. They will finish cooking with the biryani. Take the chicken out and let it rest.

To make Onion Masala

Step 1

In a large Dutch oven or heavy-bottomed stockpot, warm the ghee and fry the crushed spices for 2 to 3 seconds. Immediately add the onions and cook on high heat for 4 to 5 minutes until they are sweaty and translucent. Lower the heat and continue browning the onions until they are golden in color.

Step 2

Then add the ginger, chile powder, tomatoes, and salt. Lower the heat and continue cooking until the tomatoes soften and the masala is fairly dry. Let this masala rest until all the other elements of the biryani are ready.

To make Saffron Rice

Step 1

Rinse the rice 2 to 3 times in tap water then soak for 2 to 3 hours (or soak overnight in the refrigerator). Drain. Separately soak the saffron in 2 tablespoons water for a few hours or overnight.

Step 2

In a stockpot, combine the drained rice with 2 cups water, saffron (with water), cinnamon stick and salt and bring the mixture to a boil. Immediately cover the stockpot and simmer the rice for 8 to 10 minutes.

To assemble the biryani

Step 1

Heat the onion masala in the Dutch oven until simmering. Slide the warm rice over the masala. Place the chicken (along with any juices that may have come off the chicken while cooking) over the rice. Dot the top with currants and cashews.

Step 2

On low heat, cook this entire mixture together for 5 to 7 minutes or finish it in the oven at 450F for 10 to 12 minutes. Serve with cilantro sprigs and fried onions if desired.

Notes & Variations

Instead of tomatoes, add a cup of plain yogurt or coconut milk and cook it slowly until the masala is mostly dry.
Any nuts or dry fruit will work from dried raisins, dates, pistachios, pecans, and cashews.
Fried onions are optional and can be purchased at any Indian grocer.

Ingredients

Chicken Marinade

1-pound boneless chicken breast, cut into 1.5-inch cubes

1/4 cup plain yogurt

2 teaspoons minced garlic

3 tablespoons olive oil

1 teaspoon turmeric

1 tablespoon amchur

1 teaspoon garam masala

1 teaspoon salt

Onion Masala

1/2 cup ghee

1 teaspoon black cumin seeds

1 teaspoon crushed black peppercorns

1 teaspoon crushed green cardamom seeds

2 cups minced onions

2 tablespoons minced or grated fresh unpeeled ginger

1 1/2 teaspoons red chile powder

3/4 cup of canned crushed tomatoes (or 1 1/2 cups of fresh minced tomatoes)

1/2 teaspoon salt

Saffron Rice

1 cup basmati rice

Generous pinch saffron

1 teaspoon salt

2 to 3 small whole cinnamon sticks

2 tablespoons olive oil

Toppings

1/4 cup dried currants, sliced

1/4 cup chopped cashews

Small handful of fresh herbs (such as cilantro or mint)

Fried onions

To Marinate Chicken

Step 1

In a medium sized bowl, combine the chicken pieces with yogurt, garlic, olive oil, turmeric, amchur, garam masala and salt. Set aside in the refrigerator for 2 to 4 hours or up to 2 days.

Step 2

To make Onion Masala

Step 1

Step 2

To make Saffron Rice

Step 1

Rinse the rice 2 to 3 times in tap water then soak for 2 to 3 hours (or soak overnight in the refrigerator). Drain. Separately soak the saffron in 2 tablespoons water for a few hours or overnight.

Step 2

To assemble the biryani

Step 1

Step 2

On low heat, cook this entire mixture together for 5 to 7 minutes or finish it in the oven at 450F for 10 to 12 minutes. Serve with cilantro sprigs and fried onions if desired.

Chicken Marinade

1-pound boneless chicken breast, cut into 1.5-inch cubes

1/4 cup plain yogurt

2 teaspoons minced garlic

3 tablespoons olive oil

1 teaspoon turmeric

1 tablespoon amchur

1 teaspoon garam masala

1 teaspoon salt

Onion Masala

1/2 cup ghee

1 teaspoon black cumin seeds

1 teaspoon crushed black peppercorns

1 teaspoon crushed green cardamom seeds

2 cups minced onions

2 tablespoons minced or grated fresh unpeeled ginger

1 1/2 teaspoons red chile powder

3/4 cup of canned crushed tomatoes (or 1 1/2 cups of fresh minced tomatoes)

1/2 teaspoon salt

Saffron Rice

1 cup basmati rice

Generous pinch saffron

1 teaspoon salt

2 to 3 small whole cinnamon sticks

2 tablespoons olive oil

Toppings

1/4 cup dried currants, sliced

1/4 cup chopped cashews

Small handful of fresh herbs (such as cilantro or mint)

Fried onions

Notes & Variations

Instead of tomatoes, add a cup of plain yogurt or coconut milk and cook it slowly until the masala is mostly dry.
Any nuts or dry fruit will work from dried raisins, dates, pistachios, pecans, and cashews.
Fried onions are optional and can be purchased at any Indian grocer.

Tags:

120 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

Saffron Box (with Saffron)

$50

Crafted brass box with saffron.

Saffron Box

$40

Crafted brass box to store saffron or anything you wish!

Tags:

120 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

Saffron Box (with Saffron)

$50

Crafted brass box with saffron.

Saffron Box

$40

Crafted brass box to store saffron or anything you wish!

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