CHICKEN BIYRANI

https://www.youtube.com/watch?v=XteBcFeDCxY

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CHICKEN BIYRANI

Yield 4-6

Prep time

60 Min

Cook time

60 Min

Total time

2 Hour

Ingredients

Biryani masala:

• 2 cinnamon sticks
• 3 bay leaves
• 1 tsp coriander
• ¼ tsp cloves
• ½ tsp black peppercorns
• ½ tsp fennel seeds
• 3 black cardamom pods
• 3 green cardamom pods
• 1 whole star anise

Crispy onions:

• 1 red onion, peeled and thinly sliced
• ¼ cup neutral oil
• Kosher salt

Marinated chicken:

• 2 inch piece of ginger, peeled and diced
• 4 cloves of garlic
• 3lbs skin on drumsticks
• 1 cup full fat yogurt
• 2 Tbsp biryani masala
• 1 Tbsp kashmiri chili powder
• 1 tsp ground turmeric
• 1 serrano or jalapeno, thinly sliced
• ½ lemon, juiced
• 1 Tbsp kosher salt

Biryani Rice:

• 2 1/2 cups White basmati rice, rinsed thoroughly and soaked 30 minutes
• 1 whole star anise
• 1 cinnamon stick
• 1 bay leaf
• 1 cardamom pod
• 2 whole cloves
• 1 tsp salt
• 1 tsp biryani masal

To assemble:

• 4 Tbsp ghee plus 2-3 more Tbsp for layering
• ⅓ cup chopped cilantro
• ¼ cup chopped mint
• 2 tbsp saffron water (1 pinch of saffron threads bloomed with one ice cube)

Instructions

1. Add all the biryani masala spices to a dry pan and set over medium high heat. Toast, stirring occasionally until the spies become fragrant, about 2-3 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer the masala to a bowl and set aside.
2. Make the crispy onions: Add the thinly sliced onions to a large pan, cold and submerge with all the oil. Set the pan with the onions over medium heat and gently bring to a bubble. Fry until the onions are light golden brown, about 6-8 minutes depending on how thinly they are cut, remove from the oil with a slotted spoon and onto a paper towel lined tray. Season with salt and set aside.
3. Marinate the Chicken: In a mortar and pestle (or a food processor) grind the ginger and garlic into a paste. Add the chicken drumsticks to a large bowl with the yogurt, ginger-garlic paste, biryani masala, kashmiri chili powder, turmeric, green chili, lemon juice and salt and toss everything together so the chicken is fully coated in seasoning. Set aside for at least 30 minutes, or overnight in the fridge.
4. Make the rice: Bring a large stock pot with water to a boil and add in all the whole spices to the water, along with the salt and masala. Pour in the soaked basmati rice and continue to boil, stirring occasionally until the rice is 60% cooked through, about 4-5 minutes. Taste a kernel to check, it should be crunchy and still hard in the center. Remove the rice with a large slotted spoon or strainer onto a large sheet tray and spread out to cool quickly.
5. To assemble the biryani: In a large dutch oven or pot add in the ghee and layer in the chicken drums. Sprinkle with half the cilantro and mint, then half the crispy onions, half the rice, several dollops of ghee and a sprinkle of the biryani masala and a sprinkle of salt. Repeat this layering with the remaining rice, herbs, ghee and onions and then finish by pouring on the saffron water.
6. Cover tightly with aluminum foil then a tight fitting lid. Cook at 375F for 30-40 minutes until the rice is fluffy and the chicken is cooked through. Serve on a large platter with chicken and rice together.

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