About
Chicken Biryani (bir-ya-nee) offers flavors that practically dance and sing on your tongue! Every bite boasts melt-in-your-mouth chicken, softened onions, and the rich aromatic tastes of garlic, cumin, chili powder, and cilantro. With a fluffy foundation of Basmati rice absorbing all of these flavors, you have a potent dish that beautifully balances sweet, savory, citrus, and earthy notes. Topped with a light, tangy, and creamy cilantro coconut sauce, you'll be singing this delicacy's praises from the rooftops!
Ingredients
- 1/2 cup ghee (clarified butter)
- 3 whole cloves
- 2 cinnamon sticks
- 1 extra-large onion, diced
- 4 cardamom pods, smashed
- 1 cup cilantro
- 1 cup fresh mint
- 1 cup yogurt, full fat
- 2 large garlic cloves
- 2 inch piece of ginger, sliced
- 2 1/2 teaspoons kosher salt, plus more for seasoning
- 1 tablespoon turmeric, ground
- 2 tablespoons cumin, ground
- 2 tablespoons coriander, ground
- 1 teaspoon chili powder
- 3 green chilis, sliced and split lengthwise
- 3 medium tomatoes, diced
- 1/4 cup oil, neutral-flavored like vegetable or canola
- 2 pounds chicken thigh meat, cut into pieces, either boneless and skinless or bone-in and skin-on
- 3 cups Basmati rice, washed
- 3 cups chicken stock
- 1/2 cup cashews
- 1/4 cup raisins
- cilantro, optional, for garnish
- For the cilantro coconut yogurt sauce:
- 1/4 cup coconut, flaked or grated
- 1 cup yogurt
- 3/4 cup cilantro
- 4 green chilis
- 1 inch piece of ginger
- 1/2 teaspoon salt
- For the tempering oil (to be paired with the cilantro yogurt sauce):
- 1 1/2 teaspoons oil, neutral-flavored like vegetable or canola
- 1 1/2 teaspoons black gram dal
- 1 teaspoon brown mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon chili flakes
- 1/4 teaspoon asafoetida powder
- curry leaves, optional
Directions
Step 1 -In a large dutch oven (with a tight-fitting lid), melt the ghee over medium-high heat on the stove-top.
Step 2 -Add in the cloves, cinnamon sticks, diced onion, and smashed cardamom pods. Sauté for 2 minutes, then reduce the heat to medium, stirring occasionally.
Step 3 -Meanwhile, blend the cilantro, mint, yogurt, garlic, and ginger in a blender. If necessary, add water to the blender in small increments to help with the mixing. Set aside.
Step 4 -Add the kosher salt, turmeric, cumin, coriander, and chili powder into the dutch oven with the onion mixture. Stir for 1-2 minutes, then pour the blended yogurt mixture into the dutch oven.
Step 5 -Add in the split chilis and diced tomatoes. Cook over medium-low heat until the oil separates, about 10-15 minutes.
Step 6 -Season the chicken with salt. Because the chicken is cut into pieces, avoid a heavy hand when salting.
Step 7 -Add the chicken to the pot, cooking and stirring occasionally until the chicken slightly browns and becomes tender, about 15 minutes.
Step 8 -Slowly stir in the 1/4 cup of oil.
Step 9 -Add the washed Basmati rice and chicken stock to the dutch oven. Occasionally stir, then bring the mixture to a boil.
Step 10 -Reduce the heat to a simmer and continue simmering over medium heat, uncovered, until the liquid has mostly evaporated.
Step 11 -Reduce the heat to the lowest setting possible.
Step 12 -Add in the cashews and raisins. Then cover the top of the dutch oven with a moist cloth, and return the lid over top, pulling the corners of the cloth towards the lid handle.
Step 13 -For 40 minutes-1 hour, continue to cook on the lowest heat. Once the rice is nice and tender, the Chicken Biryani is done.
Step 14 -Give it a good stir and then adjust the salt, to taste, if needed.
Step 15 -While the chicken and rice cook, make the cilantro coconut yogurt sauce by mixing the coconut, yogurt, cilantro, chilis, ginger, and salt in a blender.
Step 16 -Place the sauce in a bowl and set it aside.
Step 17 -To make the tempering oil, begin by heating the 1 1/2 teaspoons of oil in a small skillet.
Step 18 -Add in the black gram dal, mustard seed, cumin seeds, chili flakes, asafoetida powder, and a few fresh curry leaves.
Step 19 -After about 30 seconds, the mustard seeds should begin to pop. Once that happens, pour the oil on top of the yogurt sauce you previously made.
Step 20 -Serve the Chicken Biryani with the tempered yogurt sauce on the side and garnish with fresh cilantro!
