Chicken Biryani
Marinade Ingredients:
2 pounds boneless and skinless chicken breast
2 pounds boneless and skinless chicken thigh
1 cup plain yogurt
1/4 cup olive oil
2 inches ginger, chopped finely
6 garlic cloves, chopped finely
1 1/2 teaspoons salt
2 tablespoons lemon juice
1 teaspoon turmeric
1 tablespoon chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder or seeds
2 teaspoons garam masala
2 cardamom pods
1 jalapeño pepper, chopped finely
1 teaspoon red crushed pepper
1 bunch cilantro leaves, chopped finely
1 bunch mint leaves, chopped finely
Onions Ingredients:
3 big onions, sliced
3 tablespoons butter
1/3 cup olive oil
Water Ingredients:
12 cups water
1 tablespoon salt
12 Whole cloves
2 cinnamon sticks
1 tablespoon lemon juice
4 bay leaves
1 tablespoon butter
1 cardamom pods
1 tablespoon caraway seeds
Rice Ingredients:
4 cups balsamic rice, washed
Final Ingredients:
1 bunch cilantro leaves, chopped finely
1 bunch mint leaves, chopped finely
1 teaspoon garam masala
1/8 cup milk
From the marinade ingredients heat 2 tablespoons of olive oil. Cook chili peppers,
red crushed pepper, and cumin seeds for 1 minute. set aside to cool down. Marinate the
chicken for at least 30 minutes, preferably over night.
In a large frying pan over medium-high heat melt butter and olive oil.
Fry onions until light brown. Set aside.
In a large pot place all water ingredients. Let it sit for 30 minutes.
Place washed rice in the water pot. let it sit for one hour.
Turn water pot on high. Once the rice is dancing in the hot water cook for 3 minutes.
Drain all the water. Keep the semi-cooked rice with the spices from the water ingredients.
Set aside.
In a large pot place the marinated chicken. Layer half of the rice. Then layer with
cilantro and mint leaves from final ingredients and the cooked onions. Then layer with the rest of the rice.
Finally, layer with garam masala and milk from final ingredients.
Cover pot. Cook for 5 minutes on medium-high. Cook for 15 minutes on medium.
Cook for 10 minutes on medium-low.
Serve and enjoy!
Yield: 10 to 12 servings