Chicken Biryani

65 mins
Serves 4
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Directions

  1. 1Rinse and soak basmati rice for 20 minutes.
  2. 2Rinse and soak basmati rice for 20 minutes.
  3. 3Rinse and soak basmati rice for 20 minutes.
  4. 4Preheat the oven to 320°F (160°C).
  5. 5Preheat the oven to 320°F (160°C).
  6. 6Preheat the oven to 320°F (160°C).
  7. 7Heat 1 tsp of ghee or vegetable oil in the Always Pan.
  8. 8Heat 1 tsp of ghee or vegetable oil in the Always Pan.
  9. 9Heat 1 tsp of ghee or vegetable oil in the Always Pan.
  10. 10Add bay leaves, cinnamon sticks, cardamom pods, and cloves to the pan and fry for 5 seconds to bloom the spices.
  11. 11Add bay leaves, cinnamon sticks, cardamom pods, and cloves to the pan and fry for 5 seconds to bloom the spices.
  12. 12Add bay leaves, cinnamon sticks, cardamom pods, and cloves to the pan and fry for 5 seconds to bloom the spices.
  13. 13Set the bloomed whole spices aside.
  14. 14Set the bloomed whole spices aside.
  15. 15Set the bloomed whole spices aside.
  16. 16Heat 2 Tbsp of ghee or vegetable oil in the pan.
  17. 17Heat 2 Tbsp of ghee or vegetable oil in the pan.
  18. 18Heat 2 Tbsp of ghee or vegetable oil in the pan.
  19. 19Fry the thinly sliced red onions for 3 minutes until softened and caramelized.
  20. 20Fry the thinly sliced red onions for 3 minutes until softened and caramelized.
  21. 21Fry the thinly sliced red onions for 3 minutes until softened and caramelized.
  22. 22Add ginger paste and garlic paste to the onions and cook for 1 minute.
  23. 23Add ginger paste and garlic paste to the onions and cook for 1 minute.
  24. 24Add ginger paste and garlic paste to the onions and cook for 1 minute.
  25. 25Add chopped tomatoes to the pan and cook for 5 minutes.
  26. 26Add chopped tomatoes to the pan and cook for 5 minutes.
  27. 27Add chopped tomatoes to the pan and cook for 5 minutes.
  28. 28In a separate bowl, mix coriander, turmeric, cayenne, garam masala, ground cumin, and black pepper with 1-2 Tbsp of water to form a paste.
  29. 29In a separate bowl, mix coriander, turmeric, cayenne, garam masala, ground cumin, and black pepper with 1-2 Tbsp of water to form a paste.
  30. 30In a separate bowl, mix coriander, turmeric, cayenne, garam masala, ground cumin, and black pepper with 1-2 Tbsp of water to form a paste.
  31. 31Add the spice paste to the pan with the vegetables.
  32. 32Add the spice paste to the pan with the vegetables.
  33. 33Add the spice paste to the pan with the vegetables.
  34. 34Toss the diced chicken thighs into the pan with the masala and sear for 1-2 minutes, without cooking through.
  35. 35Toss the diced chicken thighs into the pan with the masala and sear for 1-2 minutes, without cooking through.
  36. 36Toss the diced chicken thighs into the pan with the masala and sear for 1-2 minutes, without cooking through.
  37. 37Remove the chicken and masala from the pan.
  38. 38Remove the chicken and masala from the pan.
  39. 39Remove the chicken and masala from the pan.
  40. 40Add the drained soaked rice to the pan/baking dish.
  41. 41Add the drained soaked rice to the pan/baking dish.
  42. 42Add the drained soaked rice to the pan/baking dish.
  43. 43Add the chicken masala back into the pan/baking dish with the rice.
  44. 44Add the chicken masala back into the pan/baking dish with the rice.
  45. 45Add the chicken masala back into the pan/baking dish with the rice.
  46. 46Pour in the coconut milk and chicken broth.
  47. 47Pour in the coconut milk and chicken broth.
  48. 48Pour in the coconut milk and chicken broth.
  49. 49Stir gently to combine the ingredients.
  50. 50Stir gently to combine the ingredients.
  51. 51Stir gently to combine the ingredients.
  52. 52Tuck the whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves) back into the mixture.
  53. 53Tuck the whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves) back into the mixture.
  54. 54Tuck the whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves) back into the mixture.
  55. 55Cover the pan and bake in the preheated oven at 320°F (160°C) for 35 minutes.
  56. 56Cover the pan and bake in the preheated oven at 320°F (160°C) for 35 minutes.
  57. 57Cover the pan and bake in the preheated oven at 320°F (160°C) for 35 minutes.
  58. 58Let the biryani rest for 10 minutes after baking.
  59. 59Let the biryani rest for 10 minutes after baking.
  60. 60Let the biryani rest for 10 minutes after baking.
  61. 61Fluff the biryani with a fork before serving.
  62. 62Fluff the biryani with a fork before serving.
  63. 63Fluff the biryani with a fork before serving.
  64. 64Garnish with fresh cilantro, mint, and lime wedges.
  65. 65Garnish with fresh cilantro, mint, and lime wedges.
  66. 66Garnish with fresh cilantro, mint, and lime wedges.
  67. 67Serve with Greek yogurt on the side.
  68. 68Serve with Greek yogurt on the side.
  69. 69Serve with Greek yogurt on the side.

Ingredients

  • 1 cup basmati rice
  • 1 cup basmati rice
  • 1 cup basmati rice
  • 2 Tbsp ghee or vegetable oil
  • 2 Tbsp ghee or vegetable oil
  • 2 Tbsp ghee or vegetable oil
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 2 red onions, thinly sliced
  • 2 red onions, thinly sliced
  • 2 red onions, thinly sliced
  • 2 tomatoes, chopped
  • 2 tomatoes, chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 0.5 tsp ground up cumin seeds (or powder)
  • 0.5 tsp ground up cumin seeds (or powder)
  • 0.5 tsp ground up cumin seeds (or powder)
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • to taste salt
  • to taste salt
  • to taste salt
  • 1.33 lb boneless, skinless chicken thighs, diced
  • 1.33 lb boneless, skinless chicken thighs, diced
  • 1.33 lb boneless, skinless chicken thighs, diced
  • 3 Tbsp light coconut milk
  • 3 Tbsp light coconut milk
  • 3 Tbsp light coconut milk
  • 1.25 cups chicken broth
  • 1.25 cups chicken broth
  • 1.25 cups chicken broth
  • cilantro
  • cilantro
  • cilantro
  • mint
  • mint
  • mint
  • lime
  • lime
  • lime
  • Greek yogurt
  • Greek yogurt
  • 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.