Ingredients
1 lb long grain rice, preferably basmati rice, cooked & cooled
3 tbsp milk
1 tsp saffron strands
2 lb chicken thighs , boneless & skinless, cut into bite size pieces
4½ tbsp yogurt, thick
¾ tsp ground turmeric
¾ tsp chili powder
10½ oz yellow onions, thinly sliced
8½ oz tomatoes, roughly chopped with seeds
finger chile peppers of your choices, halved lengthwise with seeds
¼ cup chicken broth, plus more as needed
4½ tbsp vegetable oil, or ghee
1½ tbsp tomato paste
1½ tbsp ginger-garlic paste
1½ tsp ground coriander
1 tsp ground green cardamom
1 tsp ground cumin
½ tsp garam masala
Salt & ground black pepper, to taste
5½ oz red onions, thinly sliced
1 tbsp cilantro, chopped
1 tbsp lemon juice, or lime juice
½ tsp garam masala
¼ tsp chili powder
Salt & ground black pepper, to taste
cilantro, chopped
mushroom chutney, or any chutney of your choice
yogurt
Preparation
Marinate the chicken first by combining all its ingredients & mixing.
Set aside in a chilled area, covered. Allow to marinate for at least 3 hours, best if overnight.
Heat up oil in a Dutch oven over medium heat. Add the onions & saute for roughly 8 to 10 minutes until caramelized.
Add the halved chilis & tomatoes. Continue sauteing & lightly mash the tomatoes once they soften.
Add cumin, green cardamom, coriander, & both ginger-garlic & tomato pastes. Roast briefly.
Add the entire contents of the marinated chicken, increase to medium-high heat, & saute the chicken for roughly 5 to 7 minutes or until slightly golden.
Add chicken broth, reduce heat to low, cover, & simmer for roughly 10 minutes until the chicken is halfway cooked. Stir occasionally to avoid burning. You may need to add more chicken broth during this process.
While waiting, combine your milk & saffron in a small bowl. Warm your milk using a microwave on medium for 10-second bursts. Lightly crush the saffron into the milk once warm & set it aside.
Once your chicken is halfway cooked, assemble your Biryani. Season your chicken with salt & pepper, then turn off the heat. Pour half of the cooked rice and spread to cover all blank spaces.
Next, pour half of the saffron-infused milk around the rice, & sprinkle half of the garam masala. Repeat the process, ending with the saffron-infused milk.
Turn heat on back to very low, cover, & allow the Biryani to heat thoroughly for roughly 10 minutes.
Prepare your onion salad while waiting by combining all its ingredients.
Season with salt & pepper to taste. Adjust accordingly & set aside.
Once your Biryani is heated through, garnish with ¼ tsp chopped cilantro leaves. Serve with the ⅓ cup onion salad, ¼ cup yogurt, & ⅓ cup of any chutney of your choice.
