Chicken Biryani

Chicken biryani is one of the most flavorful and spice-packed rice dishes that I have ever had. It has an earthy blend of ingredients that create a beautiful aroma and flavor. This very popular Desi rice dish has a base of seasoned chicken that is then layered with onions and seasoned rice. Colorful spices like saffron and turmeric are also added to give the rice a multicolored look when serving. This dish is perfect for a family dinner night served alongside a cucumber yogurt salad, or some deliciously spicy chutney. There are so many ways to make this, but I decided to make this simple enough for everyone to try it out!

Make sure to save some fried onions on the side to add as a garnish along with fresh parsley when serving the rice and chicken.

You can make chicken biryani spicy, however, I decided to keep it mild for a family-friendly version!

I love experimenting with global dishes, especially some of the popular ones from different cultures. I have had the chance to taste some incredible chicken biryani dishes that make me go back for seconds and thirds. It's such a simple looking dish, but once you take your first bite you can smell and taste all the wonderful flavors that are added to this meal.

Typically you find biryani recipes using chicken thighs and legs as the base of the dish. However, I chose to use chicken breast which is my preferred part of a chicken. Cooking with breast can get tricky because you don't want it to get dry while it cooks. Remember to score the chicken and cut the pieces evenly for a nice and slow cook for the perfect chicken biryani.

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Prep Time: 15 minutes Serves: 2 People Cook Time: 50 minutes

Total Time: 1 hour, and 5 minutes

INGREDIENTS:

For the Chicken:

• 2 Boneless, Skinless Chicken Breasts, scored and cut into 3 pieces each

• 1/4 cup Plain Whole Milk Yogurt

• 1/4 cup Water

• 1/2 Tbsp. Vegetable Oil

• 2 Cloves of Garlic, minced

• 1/2 tsp. Fresh Ginger Paste

• 1/2 tsp. Fresh Cilantro, chopped

• 1/2 Tbsp. Paprika

• 1 tsp. Cumin

• 1 tsp. Salt

• 1/2 tsp. Garam Masala Spice

• 1/4 tsp. Cinnamon

• 1/4 tsp. Cayenne Pepper

• 1/4 tsp. Ground Cardamom

• 1/8 tsp. Turmeric

For the Rice:

• 1/2 Tbsp. Salt

• 3-4 Dried Cloves, whole

• 2 Bay Leaves

• 1 Star Anise

• 1/2 tsp. Ground Cardamom

• 1/2 cup Basmati Rice

Other Ingredients:

• 1 Yellow Onion, thinly sliced

• 1/4 cup Vegetable Oil

• 1/2 tsp. Saffron Threads

• 1/2 Tbsp. Warm Water

• 1/4 cup Cilantro, chopped

• 2 Tbsp. Ghee, melted

INSTRUCTIONS:

1. In a large resealable Ziploc bag, add in the chicken breast and all of the seasonings for the marinade. Be sure the ingredients are all mixed evenly and the chicken is completely coated. Place it in the fridge to marinate while we work on the rice and onions.

2. In a medium-sized frying pan, add in the 1/4 cup of vegetable oil for frying the onions over medium-high heat. Add in half the onions and fry them until they are crispy, about 5-6 minutes. You know they are done when they are a light brown and crispy. Repeat with the second batch of onions and place them on a paper-towel lined plate to remove excess oil. Set aside.

3. In a medium-sized pot, fill it up 1/3 of the way with water. Add in the dried cloves, the bay leaves, anise, and ground cardamom. Bring the water to a boil. Once the water has started to boil, add in the rice, bring it to a boil once again and cook the rice for 5 minutes. Drain the rice and the spices and set them aside.

4. On the side, in a small bowl, add the saffron and warm water for a few minutes until the color gets released into the water.

5. In a medium pot over medium heat, add the chicken breast that has been marinating. Cover the pot and cook the chicken for a few minutes. Uncover the chicken and cook for about 5 more minutes, turning the chicken halfway through.

6. Add in half of the fried onions and half of the cilantro on top of the cooking chicken. top those ingredients off with the half cooked rice. Press the rice down into the pot, this helps prevent any pockets of steam which gives an uneven cook.

7. On top of the rice, drizzle the saffron and its water in a random pattern over the rice. Add the melted ghee as well.

8. Cover the pot and continue to cook the rice and chicken on medium heat. After 5 minutes, turn the heat to low and cook the rice for 20 more minutes until the rice is cooked through.

9. Spoon the rice and chicken onto a serving platter and scatter with remaining onions and cilantro.

10. Enjoy!