THE BEST CHICKEN BIRYANI

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 5 Servings

This incredible dish is superb! Rice and chicken in one cooking! Try it now. Enjoy!

Ingredients:

Brown Onions (Note 1)

2 Onions Large

1/2 c Vegetable Oil

Chicken Marinade:

700 grams Chicken Thighs and Drumsticks bone-in and skinless (Note 2)

3/4 c Yogurt or hung curd

1/4 c Tomato Puree

1/4 c Vegetable Oil

1 tbsp Ginger Garlic Paste minced ginger and garlic

1 tbsp Red Chili Powder sub with 1 teaspoon Paprika + 1 tsp Cayenne

1 tsp Turmeric Powder

1 tsp Garam Masala Powder

2 tbsp Brown Onions

1 1/4 tsp Salt

Saffron:

2 tbsp Hot Milk

10-15 Saffron strands

Parboiled Rice (70% cooked):

2 c Basmati Rice Note 3

6 c Water

2 tbsp Salt

1 bay leaf

5-6 Cloves

2-3 Cardamom Pods

Other Biryani Ingredients:

1 c Mint Leaves fresh

1 c Coriander Leaves Cilantro

1 1/2 tbsp Ghee or Butter

To Serve:

Crispy Brown Onions

Onion Raita

Directions:

Step 1: Use paper towels to pat dry the onions, then allow them to sit at room temperature for about 20 minutes.

Step 2: Place a pan on the stove and turn the heat to medium.

Step 3: Add oil and allow it to become hot.

Step 4: Add the onions and cook for about 15 minutes or until golden brown. Make sure not to overcook them.

Step 5: Place the cooked onions on a plate lined with paper towels to drain any excess oil.

Step 6: In a large mixing bowl, add all the marinade ingredients and stir until well combined.

Step 7: Add the chicken into the bowl and allow them to marinate for 2 hours to overnight.

Step 8: Put the saffron strands into the hot milk and use a spoon to rum them.

Step 9: Place a pot with water and salt on the stove. Turn the heat to high and allow the water to boil.

Step 10: Add the basmati rice and whole spices. Allow the rice to cook for 5 minutes.

Step 11: Drain the water and leave the rice and spices inside the pot.

To Assemble:

Step 1: Place a Dutch oven on the stove and turn the heat to medium.

Step 2: Arrange the chicken into the hot Dutch oven. Cook for 4 minutes on each side.

Step 3: Turn the heat off and spread the onions on top of the chicken, followed by the coriander, saffron milk, and ghee.

Step 4: Cover and cook for another 20 minutes on low heat.

Step 5: Remove from the heat and allow the biryani to sit for 5 minutes.

Step 6: Spread the rest of the onions over the biryani.

Step 7: Serve and enjoy!

Sourse- misscooker.com