Chicken Biryani – a highly aromatic and well-seasoned one-pot dish originally from India

Ingredients

• 2 lbs Chicken Thighs (Bone-in, skin-on chicken thighs, cut into smaller pieces (about 8-10). Bone-in adds more flavor, but boneless can be substituted.)
• 2 cups Basmati Rice (Long-grain Basmati rice. Rinse thoroughly under cold water until water runs clear to remove excess starch.)
• 1 large Onion (Finely chopped (about 1 1/2 cups).)
• 2 medium Tomatoes (Chopped (about 1 1/2 cups). Canned diced tomatoes are a substitute.)
• 2 tablespoons Ginger-Garlic Paste (Freshly made is best. Substitute: 1 tbsp minced ginger + 1 tbsp minced garlic.)
• 2-3 Green Chilies (Slit lengthwise. Adjust quantity to spice preference. Serrano or Thai chilies work well.)
• 1 cup Plain Yogurt (Full-fat or low-fat works. Substitute: 2 tbsp lime or lemon juice if yogurt unavailable.)
• 4 cups Vegetable Broth (Low-sodium preferred. Chicken broth can be substituted for richer flavor.)
• 2 tablespoons Ghee Or Oil (For searing and sauteing. Ghee adds richness.)
• 1 teaspoon Cumin Seeds (Whole cumin seeds. Lightly crush before adding for increased aroma.)
• 2 teaspoons Coriander Powder (Ground coriander powder.)
• 1 teaspoon Turmeric Powder (Ground turmeric powder.)
• 2 teaspoons Garam Masala (Essential spice blend for biryani.)
• 1 teaspoon Red Chili Powder (Adjust to spice preference. Kashmiri chili powder adds vibrant color with mild heat.)
• 2 Bay Leaves (Dried bay leaves. Remove before serving.)
• 1 2-3 inch stick Cinnamon Stick (Remove before serving.)
• 4-5 Cardamom Pods (Green cardamom pods, lightly crushed. Remove before serving.)
• 4-5 Cloves (Whole cloves. Remove before serving.)
• 1/4 cup Fresh Cilantro (Chopped, for garnish. Mint can also be added.)
• 1/2 cup Raisins (Golden raisins (optional), add sweetness. Soak in warm water for 15 minutes before adding.)
• To taste Salt (Start with 1 teaspoon and adjust.)

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken, yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well to coat. Marinate in the refrigerator for at least 30 minutes, or preferably overnight for deeper flavor.
2. Prepare the Rice: Rinse Basmati rice under cold running water until the water runs clear. Set aside.
3. Sear the Chicken: Heat ghee or oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer, ensuring not to overcrowd. Sear each side for 3-4 minutes until golden brown. Remove chicken and set aside.
4. Sauté Aromatics: In the same pot, reduce heat to medium. Add chopped onions and sauté until golden brown and softened (5-7 minutes). Add ginger-garlic paste and sauté for another minute until fragrant.
5. Add Tomatoes and Spices: Add chopped tomatoes, green chilies, cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves to the pot. Sauté for 2-3 minutes, stirring frequently, until tomatoes soften and spices release their aroma.
6. Combine Rice and Aromatics: Add rinsed Basmati rice to the pot. Mix well with sautéed aromatics and vegetables, coating the rice evenly. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
7. Add Broth and Chicken: Pour in vegetable broth. Bring to a boil over high heat, then reduce to low. Return seared chicken pieces to the pot, nestling them among the rice.
8. Bake in the Oven: Cover the pot tightly with a lid or double layer of aluminum foil. Transfer to a preheated oven at 350°F (175°C) and bake for 30-35 minutes, until the rice is cooked and most of the liquid is absorbed.
9. Rest and Garnish: Remove from oven and let rest, covered, for 10 minutes.
10. Serve: Remove bay leaves, cinnamon stick, cardamom pods, and cloves. Gently fluff the rice with a fork. Garnish with chopped cilantro (and raisins, if using). Serve hot.