Directions
- 1Rinse and soak basmati rice for 20 minutes.
- 2Preheat the oven to 320°F (160°C).
- 3Heat 1 tsp of ghee or vegetable oil in the Always Pan.
- 4Add bay leaves, cinnamon sticks, cardamom pods, and cloves to the pan and fry for 5 seconds to bloom the spices.
- 5Set the bloomed whole spices aside.
- 6Heat 2 Tbsp of ghee or vegetable oil in the pan.
- 7Fry the thinly sliced red onions for 3 minutes until softened and caramelized.
- 8Add ginger paste and garlic paste to the onions and cook for 1 minute.
- 9Add chopped tomatoes to the pan and cook for 5 minutes.
- 10In a separate bowl, mix coriander, turmeric, cayenne, garam masala, ground cumin, and black pepper with 1-2 Tbsp of water to form a paste.
- 11Add the spice paste to the pan with the vegetables.
- 12Toss the diced chicken thighs into the pan with the masala and sear for 1-2 minutes, without cooking through.
- 13Remove the chicken and masala from the pan.
- 14Add the drained soaked rice to the pan/baking dish.
- 15Add the chicken masala back into the pan/baking dish with the rice.
- 16Pour in the coconut milk and chicken broth.
- 17Stir gently to combine the ingredients.
- 18Tuck the whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves) back into the mixture.
- 19Cover the pan and bake in the preheated oven at 320°F (160°C) for 35 minutes.
- 20Let the biryani rest for 10 minutes after baking.
- 21Fluff the biryani with a fork before serving.
- 22Garnish with fresh cilantro, mint, and lime wedges.
- 23Serve with Greek yogurt on the side.
Ingredients
- 1 cup basmati rice
- 2 Tbsp ghee or vegetable oil
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 2 red onions, thinly sliced
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1.5 tsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 1 tsp garam masala
- 0.5 tsp ground up cumin seeds (or powder)
- 0.5 tsp black pepper
- to taste salt
- 1.33 lb boneless, skinless chicken thighs, diced
- 3 Tbsp light coconut milk
- 1.25 cups chicken broth
- cilantro
- mint
- lime
- Greek yogurt
Equipment
Always Pancutting boardwooden spoonoven
Tips
- Soak rice for 20 minutes before cooking.
- Bloom whole spices in oil for 5 seconds to enhance flavor.
- Sear chicken for just a minute to avoid overcooking before baking.
- Biryani is about layers and aroma, including blooming spices, caramelized onions, and flavorful meat, not just dumping ingredients in a pan.
- Using a multi-use pan that can go from stovetop to oven saves dishes and is convenient for small spaces.
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