This recipe by Andy Cooks is definitely the best rice dish ever. It’s delicious and filling! Well-seasoned meat, fresh herbs, basmati rice, and crispy onions are combined to make this chicken biryani. It’s savory and spicy and has this sweet-floral aroma.
Ingredients
- 3 large red onion (thinly sliced)
- peanut oil for frying
- 2.2 lb of chicken thighs (skin off)
- 4 tablespoons of yogurt
- 1 teaspoon of chili powder
- 1/2 teaspoon of ground turmeric
- 1 teaspoon of garam masala
- 3 teaspoons of ginger paste
- 1 teaspoon of garlic paste
- juice of 1 lemon
- 2 green chilies
- 2 cinnamon sticks
- 12 cardamom pod
- 2 teaspoons of cumin seeds
- 6 cloves
- salt to taste
- 1 bunch of mint
- 1 bunch of coriander
- 2.2 lb of aged basmati rice
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Instructions
Step 1:
Heat the oil in a saucepan over medium-high heat and add the sliced onions. Cook until golden brown and crispy. Do it in batches.
Step 2:
Marinate your chicken. In a large pot, add the chicken, 1/3 of crispy onions, yogurt, chili powder, turmeric powder, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chili (thinly sliced), 1 teaspoon of cumin seeds, 4 cloves and a teaspoon of salt. Mix until well combined and let it marinate for 4 to 24 hours.
Step 3:
Rinse the rice twice, then soak it in water for 40 minutes.
Step 4:
Fill a large pot halfway with water, then add 1 tablespoon of salt, 1 green chili (sliced lengthwise in half), 6 green cardamon, 1 cinnamon stick, 2 cloves, and 1 teaspoon of cumin seeds. Bring it to a simmer.
Step 5:
Add the soaked rice to the simmering water mixture, stir, and let it cook for 6 to 8 minutes or until just cooked. Remove the rice from the water and set aside.
Step 6:
Place the marinated chicken onto high heat and let it cook for 6 to 7 minutes. Stir every 1 to 2 minutes. Take off half of the chicken, then sprinkle half of the rice on the chicken in the pot.
Step 7:
Add crispy onions, mint, and coriander. Place the rest of the chicken and put another layer of rice, crispy onions, and herbs.
Step 8:
Put a clean tea towel over the pot and cover the biryani. Turn the heat to medium-high for 10 minutes. After that, turn it down to low for 30 minutes.
Step 9:
Once done, remove it from the heat and let it rest for 20 minutes before taking the lid off. Serve and enjoy!
