Ingredients
• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup (200g) basmati rice, rinsed
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup (240ml) plain yogurt
• 2 tablespoons oil (such as vegetable or canola oil)
• 1 1/2 cups (355ml) chicken broth
• Salt and pepper, to taste
• Chopped cilantro, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken, yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, cardamom, cinnamon, and cloves. Season with salt and pepper. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
- Cook the Onions: In a large, deep skillet or Dutch oven, heat the oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-12 minutes. This step is crucial, as the caramelized onions add a beautiful depth of flavor to the dish.
- Sear the Chicken: Add the marinated chicken to the pan and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. Be careful not to overcrowd the pan, as this will steam the chicken instead of searing it.
- Cook the Rice: In a separate pot, bring the chicken broth to a boil. Add the rinsed basmati rice, cover, and reduce the heat to low. Simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.
- Assemble the Biryani: In a large, oven-safe dish, layer half of the cooked rice on the bottom. Top with the seared chicken and onions, then the remaining rice. Cover the dish tightly with foil or a lid.
- Bake the Biryani: Preheat your oven to 350°F (175°C). Place the assembled biryani in the preheated oven and bake for 20-25 minutes, or until the rice is heated through and the flavors have melded together.
- Serve and Enjoy: Remove the biryani from the oven and let it rest for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro. Serve hot, and savor the incredible flavors that you’ve created.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Hearty Chicken Biryani Recipe