Cooked - One-hour Chicken Biryani (oven Method)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

One-hour Chicken Biryani (oven Method)

4.0

1 ⅓ lb (600 g) boneless, skinless chicken thighs, diced

1 cup (200 g) basmati rice, well washed

2 Tbsp + 1 tsp (35 ml) ghee or vegetable oil

2 bay leaves

2 cinnamon sticks

4 cardamom pods

4 cloves

2 red onions, thinly sliced

2 tomatoes, chopped

1 tsp (5 g) ginger paste

1 tsp (5 g) garlic paste

1 ½ tsp (4 g) coriander

1 tsp (3 g) turmeric

1 tsp (2 g) cayenne

1 tsp (3 g) garam masala

½ tsp (1 g) cumin seeds

½ tsp (1 g) black pepper

Salt to taste

3 Tbsp (45 ml) coconut milk

1 ¼ cups (270 ml) chicken broth

Cilantro for garnish

Mint for garnish

Lime for garnish

Greek yogurt for serving

Rinse rice well, then soak in cold water for minimum 20 minutes. Preheat oven to 320°F (160°C).
Heat 1 tsp oil and fry bay leaves, cinnamon, cardamom, and cloves for 5 seconds; set aside.
Heat 2 Tbsp oil and fry onions for 3 minutes.
Add ginger and garlic paste and cook for 1 minute.
Add tomatoes and cook for 5 minutes.
Mix spices with 1-2 Tbsp water and toss with chicken for 1-2 minutes without cooking through.
Add drained rice to the pan. Pour coconut milk and broth over rice and stir. Tuck in whole spices
Cover and bake at 320°F (160°C) for 35-45 minutes.
Check at 35 minutes; if rice isn't cooked, add 2-4 Tbsp water or broth, cover and cook another 5-10 minutes.
Let rest for 10 minutes, then fluff with fork.
Garnish with cilantro, mint, and lime; serve with Greek yogurt.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Biryani

Cuisine🇮🇳Indian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 34 weeks ago

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