Chicken Biryani

 

Though there are truly countless different types of biryani that include different proteins, flavors and ingredients the one thing that brings all biryanis together is rice. It is one of thousands of examples found throughout the cuisines of the world, from paella to fried rice to hoppin' john, that show that rice can absolutely be the star of the dish.

For this recipe, we were inspired by the Hyderabadi style of biryani, where rice and a curry filled with veggies and/or a protein are cooked separately, then layered and baked into an aromatic, harmonious and hearty dish. Serve along side a fresh cucumber raita and a flavor-packed salad, and you will have one perfectly balanced meal.

Made it? Let us know how it went in the comment section below.

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YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 35 MINS

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INGREDIENTS : 

2 c. basmati rice

Salt

Freshly ground black pepper

1 1/2 lb. boneless skinless chicken thighs, cut into 2" pieces

1 5cm piece ginger, peeled and minced

5 yellow onions, halved and thinly sliced

1 red chili, thinly sliced

2 1/2 tsp. garam masala

1 tbsp. tomato paste

1/2 c. plain yogurt

1 1/2 tsp. ground turmeric

1 bay leaf

1 c. water

1/2 c. golden raisins

Sliced almonds, for serving

DIRECTIONS : 

1. Preheat oven to 350º. Rinse rice under cold water until the water runs clear. Bring a large pot of water to a boil. Season generously with salt. Add rice and boil until tender, about 6 to 8 minutes. Drain.

2. Meanwhile, in a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper and cook until golden on both sides, about 7 minutes. Remove to a plate.

3. Add remaining 2 tablespoons of oil and onions to skillet and reduce heat to medium and cook until golden, about 15 minutes. Transfer half the onions into a bowl and reserve for serving. Return skillet to medium heat and add the ginger, garlic, chili, garam masala, and tomato paste. Cook, stirring, until fragrant, about 2 minutes.

4. Add yogurt, turmeric, bay leaf, and water. Bring to a boil. Return chicken to skillet and add raisins. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 8 minutes.

5. In a baking dish, spoon half the rice followed by half the chicken mixture and half the reserved onion. Repeat with remaining rice, chicken, and onion. Cover and bake until warm, 30 minutes.