Chicken Biryani

Name: Chicken Biryani
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 teaspoons garam masala Add 3 teaspoon for spicier Biryani; 1 tablespoon ginger grated; 1 tablespoon garlic minced; 1 tablespoon Kashmiri red chili powder; 1/2 teaspoon ground turmeric; 1/4 cup mint leaves; 1/4 cup cilantro chopped; 2 tablespoons lemon juice; 3/4 cup plain yogurt; 2 teaspoons kosher salt; 2 pounds whole bone in chicken skinless cut into 12 pieces (If using chicken thighs cut into 2 inch pieces); 4 tablespoons ghee divided; 2 large yellow onions thinly sliced; 2 bay leaves; 3 cups extra long grain Basmati rice; 2 teaspoon kosher salt; 3 cups water; 1 teaspoon saffron mixed in 1 tablespoon warm milk; 6 eggs hard boiled and shelled, optional; 1 jalapeno sliced into 8 wedges optional for extra spicy; 2 cups plain yogurt; 1 medium yellow onion finely diced; 2 tomatoes diced; 1/2 teaspoon kosher salt; 1 tablespoon cilantro chopped

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I make this recipe in my rice cooker and it turns out fantastic. I like to cook the chicken first in a non-stick skillet and then add it to the rice cooker along with the remaining ingredients found in the recipe. Be sure to wash your rice well so it comes out nice and fluffy. I don't love Garam Masala so I usually swap that with Tandoori seasoning (which is nearly identical).

Finish it with fresh cilantro and raita along with some naan toasted in a skillet with a little olive oil.

My variations:
* No hard-boiled eggs
* I use regular butter versus clarified butter (ghee)
* It's better with chicken thighs, but chicken breast also works well.

If you made this recipe, please let us know!

Next Recipe: Ultimate Macaroni and Cheese

Date Added: 11/19/2022