Chicken Biriyani

I’m still learning how to photograph biriyani but I think I finally got the recipe down! Biriyani is one of those things that varies from region and households. Everyone has their own way of doing it and everyone swears their mom makes it the best. But there is a distinct smell a good biriyani has. You can smell it from a mile away and can recognize it anywhere. I’m excited to share with you all my version of it!

*Recipe*

Marinade

- 1 c yogurt

- 1/2 T garlic paste

- 1 T ginger paste

- 1/2 onion pureé

- 3 green chilis, finely chopped

- 1 t turmeric

- Juice of half a lime

- 1/2 c cilantro (stems and leaves0, finely chopped

- 1/2 t cardamom powder

- 1 t black pepper powder

- 1/2 t clove powder

- 1 t cinnamon powder

- 1 t black cardamom powder

- 1 t salt

Other:

- 1 lb. bone-in chicken thighs

- 2 c basmati rice, soaked for 2 hours

- 4 cloves

- 1 bay leaf

- 1 in. piece of cinnamon

- 3 cardamom pods

- 1 t salt

- 2 T ghee, divided

- 1/4 t saffron

- 1/4 c warm milk

- chopped cilantro and mint leaves

- fried onions

- roasted cashews (optional)

1. In a large bowl, combine all the ingredients for the marinade and mix well. Then add your chicken thighs and make sure it is all well coated and marinate for at least 2 hours or overnight in the fridge.

2. In a large nonstick pot, add just your chicken. Cover and cook for 15-20 mins. Check on it occasionally so the chicken and flip half way through. At this time, add the rest of the marinade into your pot and gently mix and cover. Turn off the heat and leave covered while you prepare the rice.

3. In a large pot boil 4 cups of water. Once the water starts to boil, add your cloves, bay leaf, cinnamon stick, cardamom pods, salt, and soaked rice. Mix and lower the heat to low/medium. Cover and simmer for 5 mins. By now the rice should be about 60% cooked. drain the rice and keep it aside.

4. Pre-heat your oven to 350F.

5. Heat up 1/4 c of milk and add your saffron strands and soak for 5-10 mins.

6. Coat a large roasting pan or casserole dish with 1 T of the ghee. Spoon in your chicken mixture to the bottom of the dish. Layer on half the rice on top of it.

7. Add a 1/2 T of ghee, half the saffron milk mixture, some chopped cilantro and mint leaves, fried onions, and the optional roasted cashews.

8. Layer on the rest of the rice on top and add the remainder of the ghee and saffron milk. Save the rest of the garnish for when the biriyani is done.

9. Cover the dish tightly with aluminum foil which will work to trap the heat and ensure your biriyani doesn't dry out. And then cover with the lid. Bake at 350 F for 20 mins.

10. When you are ready to serve, open the lid and remove the foil. Now garnish with the remaining leaves, fried onions, and cashews.

Serve with a side of raita, achar, and papad! It may seem like a lot of steps and ingredients, but it is not difficult! The end result is worth it!