Biryani
Fragrant basmati rice layered with spiced, yogurt‑tender chicken and caramelized onions, finished with a quick dum steam for deep, blended aromas. The result is a richly seasoned, restaurant‑style biryani that rewards a little technique with big flavor.
2 cup basmati rice, rinsed until water runs clear and soaked 30 minutes
1 ½ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
1 cup plain yogurt
2 yellow onion, thinly sliced
1 tomato, finely chopped
4 clove garlic, minced
1 tbsp ginger, grated
1 green chili, slit (optional)
3 tbsp vegetable oil
2 tbsp ghee
1 bunch fresh cilantro, leaves chopped
½ bunch fresh mint, leaves chopped
1 lemon, juiced
2 tsp salt
½ tsp turmeric
1 tsp red chili powder
1 tsp garam masala
1 tsp whole cumin seeds
2 bay leaf
4 green cardamom
6 black peppercorn
1 cinnamon stick
¼ tsp saffron, steeped in warm water
2 ¼ cup water
½ cup fried onions, storebought or homemade
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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