Chicken Biryani recipe
This Chicken Biryani is truly a staple to indulge in. For people following gluten-free diets, you can consider using organic, free-range chicken broth instead. There is even a low-sodium version in case you want so.
Servings: 4 servings
- 18 oz skinless chicken thigh
- 3/4 cup plain Greek yogurt
- 4 cup water
- 1 tsp ginger powder
- 2 tsp garlic powder
- 2 1/2 tsp turmeric divided
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper powder
- 1/4 tsp cardamom powder
- 2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tbsp cumin powder
- 1 1/2 tbsp paprika
- 1/2 tsp salt
- 5 cloves
- 3 bay leaves
- 1 star anise
- 6 green cardamom pods
- 3/4 cup basmati rice uncooked
- 1 cup unsalted chicken broth
- 8 oz onion sliced
- 1 cup olive oil for deep fry (*)
- 1/2 cup coriander chopped
- 1 tbsp unsalted butter melted
Marinate the chicken:
In a large bowl, make the marinade of: cinnamon powder, cardamom powder, 1/2 teaspoon of turmeric powder, paprika, ginger powder, garlic powder, cumin powder, garam masala, cayenne pepper, coriander powder, salt, Greek yogurt, and 1/3 cup of water. Whisk together.
Add chicken thighs to the marinade, toss to combine. Let the chicken sit in the marinade for about 45 minutes and in the meantime, complete the below other steps to save time.
Fry the onion:
In a saucepan, heat 1 cup of olive oil over medium heat. When the oil gets hotter, add the sliced onion in and deep fry for 15 minutes.
Remove the fried onion, drain excess oil, and set aside.
Boil the rice:
In the same saucepan, heat 3 cups of water over high heat.
Add the dry ingredients into the saucepan: star anise, cardamom pods, cloves, and bay leaf. Cover and let cook for 4 minutes.
Drain all dry ingredients and remove them from water.
Continue to add basmati rice and 2 teaspoons of turmeric powder to the water. Reduce heat to medium, cover with lid and boil for 6 minutes.
Drain rice and set aside.
Cook the chicken:
Transfer the marinated chicken back into the same saucepan and add 1 cup of chicken broth. Turn on medium heat and cook for 13 minutes with lid on.
Add half the fried onion and half the chopped coriander on top of the chicken.
Add boiled basmati rice in, layer it out evenly, cover with lid, and cook for 5 minutes.
Check if the rice is cooked and fluffy, drizzle melted unsalted butter at last. Serve immediately.
- (*) Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed are 3 tablespoons of olive oil.
Serving: 1serving | Calories: 510kcal | Carbohydrates: 42g | Protein: 35g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 465mg | Potassium: 697mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1592IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 4mg