Chicken Biryani is a special occasion dish in the southern part of India. Usually reserved for holidays and weddings, this spicy and colorful dish is an exceptional dinner for everyday as well.
2 cups basmati rice
4 boneless, skinless chicken breasts or thighs
1/2 cup milk
1 cup yogurt (curd)
3 sliced onions
1 teaspoon ginger paste
1/2 teaspoon garlic paste
1 teaspoon green chili paste
1/2 cup tomato puree
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
2 teaspoons garam masala powder
1/2 teaspoon green cardamom powder
Pinch of Saffron
1 teaspoon coriander powder
2 tablespoons green coriander leaves
2 tablespoons mint leaves
Salt to taste
7 tablespoons olive oil
Mix tomato puree, yogurt, ginger garlic paste, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Marinate the chicken with this biryani mixture and keep aside for 3-4 hours.
Heat the oil in a pan and sauté the onions until golden brown. Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice in a large stock pot or pressure cooker. Mix saffron in milk and cover the rice. Add cardamom powder and cook rice until half done. Add the chicken pieces and mix gently. Cover chicken biryani with a lid and cook another 30 minutes.
Garnish the finished chicken biryani with mint and green coriander leaves.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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