For Chicken
4-5 bone-in skin-on chicken thighs
2 cloves of garlic minced
1 tsp salt
1/2 tsp ginger powder (or 1 tsp grated ginger)
1/2 tsp garam masala
1/2 tsp ground black pepper
1 tsp oil
For Rice
3 qts water
1 tsp salt
10 green cardamom pods crushed
1 cinnamon stick
1 tsp cumin seeds
1 bay leaf
2 C basmati rice for onions
2 medium onions sliced thin
2 serrano chiles minced (remove the seeds and membranes if you want it less spicy)
1 clove garlic minced
1 tsp garam masala
1/2 tsp ginger powder
1/4 tsp salt
For Assembly
1 C + 3 Tbs water the rice was boiled in
1/2 tsp salt
2 Tbs cilantro minced
2 Tbs mint minced
1/2 tsp saffron (optional)
Directions
Wash the chicken, pat dry and trim any excess fat or skin off the
chicken. Mash together the garlic, salt, ginger, garam masala, black
pepper and oil to make a paste. Coat all the pieces of chicken rubbing
into all the crevices.
In a tall deep pot, add the water, salt, cardamom, cinnamon, cumin
and bay leaf, cover then bring to a simmer on medium low heat.
Meanwhile, heat a large heavy bottomed frying pan over medium high
heat until hot. Add a small splash of oil coating the bottom of the pan
then add the chicken skin side down. Fry undisturbed until the chicken
is nice and brown on that side (about 3 minutes). Flip the chicken then
brown on the other side.
Transfer the chicken to a plate, turn down the heat to medium low
then add the onions to the pan. Fry the onions, scrapping up the
browned bits on the bottom of the pan until the onions are fully
caramelized (about 20 minutes). Add the chiles, garlic, garam masala,
ginger, and salt and continue to cook until the garlic and spices are
fragrant. Remove from heat and set aside.
Turn the heat on the water up and bring to a boil. Add the rice,
cover, then turn the heat back down to medium low. Cook for 5 minutes.
Drain the rice reserving 1 C + 3 Tbs of liquid.
To assemble the biryani, put half the rice back into the tall pot.
Sprinkle half the saffron over the rice followed by half the cilantro
and mint. Spread half the onion mixture over this then lay the chicken
pieces on top. Cover with the rest of the onions then the rest of the
rice. Top with the rest of the saffron, cilantro and mint. Pour the
reserved liquid from the rice into the pan you fried the onions in
scraping up any residual browned bits of onion then dump this on top of
the rice.
Cover then cook the biryani over medium low heat for 20-30 minutes
or until most of the water has evaporated and the chicken is cooked.
Nutrition
Per Servings
Saturated Fat :- 3.5g
Polyunsaturated Fat:-5g
Monounsaturated Fat:-10g
Dietary Fiber:-16g
Sugars:-12g
Protein :- 41.6 g