Chicken Biryiani Recipe
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Why I Love This Recipe
Ingredients You'll Need
1 (3-pound) chicken, quartered
2-1/2 cups chicken stock
1 green serrano (medium-hot) chili, seeded and chopped
3 inches fresh ginger, peeled and sliced
2 cinnamon sticks, crushed
1/2 teaspoon sea-salt flakes
2 onions
6 tablespoons ghee (clarified butter)
1-1/4 cups basmati rice
20 green cardamom pods
6 whole cloves
1/4 cup blanched almonds
1/4 cup shelled pistachios, blanched and skinned
1/2 cup dried mango pieces, raisins or sultanas
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
4 garlic cloves, chopped
1 teaspoon saffron powder or 2 pinches saffron threads, crushed
Fresh cilantro leaves, chopped
Directions
Place chicken, stock, chili, ginger, cinnamon and salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until fairly tender. Remove chicken to a plate and set aside.
Pour cooking liquid into a measuring cup and add water if necessary to make 2-1/2 cups.
Quarter onions, then separate into petal-like layers. Add ghee to saucepan and heat until melted. Add onion and fry until golden. Remove with a slotted spoon and set aside on a small plate.
Add rice, cardamom pods and cloves to pan; stir-fry 2 minutes or until rice is browned slightly.
Return chicken to pan; add almonds, pistachios, mango, coriander, cumin and garlic. Sprinkle saffron into mixture and cook 2 minutes.
Return stock and onions to pan, bring to a boil, reduce to a simmer, cover, and cook, undisturbed, 12 to 15 minutes. Rice should be tender and the liquid completely absorbed. Sprinkle cilantro on top.
Note: Though it is usual to remove the skin when cooking chicken in the Indian way, if you leave it on, the flavor will be richer and even more delicious.
Questions, Comments & Reviews
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