Chicken Biryani

This was an attempt to try something that I had hoped would be easy and not time consuming. I managed to organize myself, my ingredients, and the cooking times of each step without having to wait long for one step to finish. I managed go find all the ingredients at Coop so no worries for those of you also living in Switzerland.

What’s in it:

  • Chicken (bone-in, skin on)
  • Basmati rice, 4 c
  • Water, 5 1/2 c
  • Cinnamon, ground 2 tsp
  • Cumin, ground 2 tsp
  • Cardamom pods, 3 pcs
  • Bay leaves, dried 3 leaves
  • Salt, 2 tsp
  • Onion, minced
  • Cilantro leaves
  • Garlic powder, 1 Tbsp
  • Ginger powder, 2 tsp
  • Vegetable oil, 1 Tbsp
  • Chili, minced
  • Garam masala, 1 Tbsp
  • Saffron, 1 tsp

Marinade the chicken in a bowl with garlic powder, ginger powder, cinnamon powder, garam masala, cumin, salt, chili, and vegetable oil. Cook the rice with bay leaves and cardamom pods. Fry the onion until caramelized then transfer to a plate. Fry the chicken in the same pan/wok until golden brown on each side. Tranfer onto a plate as well.

Add an even layer of rice half the total amount onto the bottom of the pan and sprinkle some saffron, mix well. Add the chicken as the 2nd layer followed by the onion and the last portion of rice also mixed with remaining saffron. Add 1 c water, cover the pan with a lid and let it steam for 7-10 minutes on medium high heat or until there are no traces of water left. Turn of the heat then mix everything in the pan evenly and serve.

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