CHICKEN BIRYANI
Popular throughout India, Pakistan, and the Middle East, this chicken dinner varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables. Our take calls for toasting and grinding herbs such as cloves, peppercorns, cardamom, cumin, and coriander for depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h15m
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Place rice in a medium bowl. Cover with cold water and rub rice to release starch. Drain. Repeat until liquid is almost clear. Cover with water and let stand 30 minutes. Drain. Bring 3 quarts water to a boil. Add 1 tablespoon salt and rice. Return to a boil. Cook 4 minutes. Drain.
- In a small skillet over medium-high heat, toast the cloves, peppercorns, cardamom, cumin, and coriander until fragrant, about 2 minutes. Let cool briefly, then grind in a spice grinder. Stir in mace. Soak saffron in milk.
- Meanwhile, heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Working in two batches, season chicken with salt and cook until brown on one side, 5 minutes. Remove from pan. Reduce heat to medium. Add 2 tablespoons oil and the onions. Season with salt. Cook until soft and golden, about 10 minutes. Remove from heat. Reserve 1 cup onions and coarsely chop the rest.
- Return chopped onions to pan with 2 tablespoons oil over medium-high heat. Add the ginger, garlic, chiles, the ground toasted spices, tomato paste, and 1 teaspoon salt. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add yogurt, turmeric, cinnamon stick, bay leaves, and 1/2 cup water. Bring to a boil. Add chicken, return to a boil, then reduce to low and simmer, covered, until chicken is just cooked through, 10 to 15 minutes.
- Heat 1 inch oil in a small saucepan over medium-high until a piece of onion dropped in oil sizzles. Working in small batches, fry reserved onions until crisp and golden, 1 to 2 minutes. Drain on paper towels.
- When chicken has simmered for 15 minutes, remove from sauce. Bring sauce to a boil and cook, uncovered, to reduce slightly, about 3 minutes. Add juices from resting chicken. Remove half of the sauce. Return half of the chicken to pan and add half of the rice. Sprinkle with one-third of the crisped onions, half of the saffron milk, the reserved sauce, and remaining chicken. Top with remaining rice and another one-third of onions. Drizzle with remaining saffron milk.
- Bake, covered, for 30 minutes. Remove from oven. Remove lid and wrap in a clean kitchen towel. Return lid to pan and let stand 10 minutes. Serve with remaining onions.
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Nhlakanipho Mnguni
[email protected]I'm not a big fan of spicy food, so I made this chicken biryani with mild spices. It was still very flavorful and delicious. I'll definitely be making it again.
Misty Lopez
[email protected]This chicken biryani is the perfect comfort food. It's warm, hearty, and satisfying. I love serving it on a cold winter night.
Allan Mubiru
[email protected]I'm always looking for new and exciting chicken biryani recipes to try. This one definitely fits the bill. It's unique and flavorful, and I can't wait to make it again.
Sonuabbasi Sonuabbasi
[email protected]I'm a vegetarian, so I made this chicken biryani with tofu instead of chicken. It turned out great! The tofu absorbed all the delicious flavors of the spices and the rice.
George Fuson
[email protected]I love that this chicken biryani recipe uses simple and affordable ingredients. It's a great way to make a delicious meal without breaking the bank.
Zaman Ahmed
[email protected]This chicken biryani is a bit time-consuming to make, but it's definitely worth the effort. The end result is a flavorful and delicious dish that will impress your guests.
Cy aka King
[email protected]I'm not a big fan of chicken biryani, but I decided to give this recipe a try and I'm so glad I did. It was absolutely delicious! The flavors were incredible and the chicken was so tender.
Mulinde Alan
[email protected]I made this chicken biryani for a party and it was a huge success. Everyone loved it and I got so many compliments. Thanks for sharing this amazing recipe!
george villanueva
[email protected]This chicken biryani is so flavorful and aromatic. The rice is cooked to perfection and the chicken is tender and juicy. I highly recommend it!
Ikpokpo Dominion
[email protected]I love how versatile this chicken biryani recipe is. I can easily adjust the spices and ingredients to suit my own taste. It's a great way to use up leftover chicken.
Yaqoob Khan
[email protected]This was my first time making chicken biryani and it was surprisingly easy. The recipe was very clear and the dish turned out great. Will definitely make it again!
Tshepo Keupilwe
[email protected]I've made this chicken biryani recipe several times now and it's always a hit with my family and friends. It's so flavorful and delicious.
Angeline Theunissen
[email protected]This is the best chicken biryani recipe I've ever tried. The instructions were easy to follow and the dish turned out perfect. I highly recommend it!
Luis Nazario
[email protected]I'm not sure what went wrong, but my chicken biryani didn't turn out as good as I hoped. The rice was a bit dry and the chicken was a bit tough. I'll have to try again.
Mian zohaib
[email protected]This chicken biryani turned out amazing! The flavors were incredible and the chicken was so tender. I'll definitely be making this again.