Chicken Biryani

Name: Chicken Biryani
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 cup basmati rice; 0.5 tsp salt; 5 whole cardamom pods; 2 whole cloves; 1 cinnamon stick; 3 tbsp vegetable oil; 3 onions; 4 chicken breasts (6 ounce); 0.25 tsp ground cloves; 5 cardamom pods; 0.25 tsp ground chile; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp fresh ground black pepper; 3 garlic cloves; 1 tsp finely chopped fresh ginger; 1 lemon; 4 tomatoes; 2 tbsp chopped fresh cilantro; 0.667 cup plain yogurt; 0.5 tsp saffron thread; 0.667 cup water; 3 tbsp toasted slivered almonds; fresh cilantro stem; plain yogurt

Chicken, basmati rice and coriander baked in the oven and spiced with cardamom and cinnamon for a South Asian biryani. It's finished with toasted almonds and freshly chopped cilantro.

1 hr 30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 75 min · 90 min total
Difficulty: medium

1
Preheat the oven to 375°F. Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
2
Heat the oil in a pan and fry the onions for about 8 minutes, until browned. Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
3
Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top. Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
4
Drizzle the saffron and milk over the rice and pour on 2/3 cup water. Cover tightly and bake in the oven for 1 hour.
60 min
5
Transfer to a warmed serving platter and remove the whole spices from the rice. Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.