Chicken Byriyani (Edit)

https://www.ethanchlebowski.com/cooking-techniques-recipes/35-minute-chicken-biryani

Yield

4

Ingredients

  • 1 onion

  • 2 cloves garlic, peeled and coarsely chopped

  • 1 thumb ginger, peeled and coarsely chopped

  • 5 whole cloves

  • 10 whole black peppercorns

  • 1/4 tsp ground cinnamon

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp whole poppy seeds

  • 12 g salt

  • 1/2 lemon juiced

  • 4 oz plain yogurt

  • 1 pound boneless, skinless chicken legs or thighs

  • 4 tablespoons vegetable oil

  • 3 bay leaves

  • 1 tsp leaf saffron, loosely packed (Sub Turmeric)

  • 2 tablespoons milk

  • 1 cup long-grain (basmati) rice

  • Garnishes

  • 2 tablespoons golden raisins, fried

  • 2 tablespoons blanched almonds

  • 2 hard-boiled eggs, sliced or quartered lengthwise

Directions

  • Set a cast skillet over medium heat. Add the vegetable oil.

  • While heating, finely slice 1/2 of the onion into rings.

  • Add the bay leaves and fry for 15 seconds.

  • Toss in the sliced onions and fry for 8-10 minutes until lightly browned, be careful not to burn them!

  • Meanwhile, add 1/2 the onion, garlic, ginger, cloves, black peppercorns, cinnamon, coriander, cumin, poppy seeds, salt, and lemon to a food processor and pulse until smooth.

  • Place the marinade paste, yogurt, and chicken in a bowl and mix to combine.

  • Remove half of the fried onions with a slotted spoon and set aside.

  • Reserve some of the oil and bay leaves for garnish later on.

  • Add the chicken and cook for 8 minutes until the marinade has reduced by half.

  • Set a pot of water on to boil the rice.

  • Preheat the oven to 300 F.

  • Add the rice to the boiling water and parboil the rice for 8-10 minutes, then drain in a colander.

  • Soak the saffron (or turmeric) in hot but not boiling milk.

  • Remove the chicken from the stove and layer the rice over top. Pour the saffron milk over the rice in orange lines. Spoon the onion-flavored oil from the pan along with the bay leaves.

  • Cover the dish with aluminum foil and place the lid over top to seal the dish. Bake for 10-15 minutes.

  • Spoon the biryani onto a plate and sprinkle with fried onions and other garnishes of your choice.