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Biriyani
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Popular Indian-Pakistani spicy chicken and rice dish, Biriyani.
Ingredients:
  • 2.5 tablespoons olive oil
  • 3 tablespoons plain yogurt
  • 2 tablespoons distilled white vinegar
  • 1 medium onion, sliced
  • 2 medium tomatoes, chopped
  • 2 small green chile peppers
  • 2 cloves garlic, crushed
  • 1 tablespoon ginger paste
  • 2 tablespoons garam masala
  • 1 tablespoon dried mint
  • salt and pepper to taste
  • 5 sprigs cilantro
  • 1 (3 pound) whole chicken, skin removed and cut into pieces
  • 2 quarts water
  • 4 cups uncooked basmati rice
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 pods green cardamom
  • 1 pod black cardamom
  • 0.25 teaspoon powdered yellow food coloring
Instructions:
  • In a large skillet over medium heat, heat olive oil. Stir in yogurt and vinegar. Cook until onion is golden and tender. Add tomatoes, chile peppers, garlic, and ginger paste. Cook until tomatoes are tender. Season with garam masala, mint, salt, and pepper. Stir in cilantro before serving.
  • Nestle chicken into savory tomato-onion sauce in the skillet. Simmer gently over medium-low heat with lid on, stirring occasionally, until chicken is fully cooked and thermometer reads 165 degrees F, about 45 minutes.
  • In a large pot, bring water and rice to a boil. Add cinnamon stick, bay leaf, green cardamom, and black cardamom. Season with salt. Cover, reduce heat to low, and simmer for about 20 minutes until rice is tender and water is absorbed. Remove cinnamon stick, bay leaf, and cardamom before serving.
  • Layer half of the cooked rice in the bottom of a large serving dish, then top with the chicken mixture. Finish by covering with the remaining cooked rice and sprinkling with food coloring before serving.

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