A one-pot dish made with brown basmati rice, chicken, fresh spices and herbs that is cooked in the oven so no fussing required. Original recipe link below is for an instant pot. I did mine in an enamel cast iron dutch oven, from start to finish.
Prep Time 40 mins
Cook Time 80 mins total for BROWN RICE
Servings: 8
Calories: 503 kcal
Author: Archana Mundhe (Adapted from Ministry of
Curry Website.)
Ingredients
Marinade
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2 teaspoons garam masala Add 3 teaspoon for spicier Biryani
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1 tablespoon ginger grated
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1 tablespoon garlic minced
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1 tablespoon Kashmiri red chili powder
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½ teaspoon ground turmeric
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¼ cup mint leaves
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¼ cup cilantro chopped
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2 tablespoons lemon juice
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¾ cup plain yogurt
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2 teaspoons kosher salt
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2 pounds boneless chicken skinless cut into 2 inch pieces
Other Ingredients
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4 tablespoons ghee divided (I used mix of butter and EVOO)
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2 large yellow onions thinly sliced
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2 bay leaves
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3 cups brown Basmati rice
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2 teaspoon kosher salt
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3.5 cups water
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1 teaspoon saffron mixed in 1 tablespoon warm milk
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6 eggs hard boiled and shelled, optional
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1 jalapeno sliced into 8 wedges optional for extra spicy **
Raita
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2 cups plain yogurt
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1 medium yellow onion finely diced
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2 tomatoes diced
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½ teaspoon kosher salt
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1 tablespoon cilantro chopped
Instructions
Make Marinade
by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint
leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add
chicken and coat evenly with the marinade. Keep in the refrigerator for at
least 30 minutes.
While the chicken is marinating, preheat
oven to 350. Wash and soak the basmati rice in water. Keep aside for 20
minutes.
Heat up
enameled cast iron dutch oven. Add half of the ghee and add thinly sliced
onions. Cook stirring frequently for 10 minutes (LOL – onions do not brown in
10 minutes!) or until the onions are golden brown and caramelized. Take out
half of the onion and keep aside for garnishing the biryani. Note: I used
extra onion because, why not?
Add the
remaining ghee to the Instant Pot with half of the caramelized onions already
in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and the
marinated chicken and the liquid from the marinade. Turn down the heat to
medium, deglazing the pot with a spatula to take out all the browning of the
pot from sautéing the onions. Once all the browning on the pot is completely
removed, cook for about 5 minutes.
I added some vegetables while sautéing the chicken –
sliced mushrooms and peas to make it a one pot meal, but this is entirely
optional.
Drain the rice
and gently pour it over the chicken. Add salt and saffron-milk mixture. Add
water and gently push all the rice under the liquids. Do not stir. Bring all to
boil and then turn off heat.
Cover pot with tin foil and then place lid on firmly.
Place in oven and set timer for 50 minutes. Check rice at the end of the timer.
It should be cooked through and ready to eat.
Garnish with
the remaining caramelized onions. Serve with Raita, hard-boiled egg, and
lemon wedges.
Raita
To make the raita, whisk the yogurt in a medium bowl. Add
onions, tomatoes, salt, and mix well. Garnish with cilantro.
Notes
Original recipe calls for adding the milk saffron mixture
as a garnish. I added it with rice. I could see doing both, but not adding it
only as a garnish.
Nutrition
Calories: 503kcal | Carbohydrates: 60g | Protein: 20g |
Fat: 18g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 1249mg | Potassium:
328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 5.7mg | Calcium:
71mg | Iron: 1.6mg
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