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Biryani with Yogurt Marinated Chicken
Biryani with Yogurt Marinated Chicken
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Cook Time:
45 minutes
Total Time:
110 minutes
Flavorful and aromatic chicken biryani with yogurt marinated chicken and fragrant spices like saffron, cardamom, cinnamon, and cumin.
Ingredients:
  • 1 (8 ounce) container whole milk yogurt
  • 6 cloves garlic, crushed
  • 2 teaspoons finely grated ginger root
  • 1.5 teaspoons garam masala
  • 0.5 teaspoon ground turmeric
  • salt to taste
  • 2 pounds skinless, boneless chicken breast halves
  • 6 cups basmati rice
  • 1 pinch saffron
  • 7.75 cups water, divided
  • 0.25 cup olive oil, divided
  • 3 onions, sliced, separated into rings
  • 3 tomatoes, sliced
  • 6 whole cloves
  • 5 cardamom pods
  • 3 cinnamon sticks
  • 1 tablespoon cumin seeds
  • 2 tablespoons prepared masala curry sauce
Instructions:
  • Combine yogurt, garlic, ginger, garam masala, turmeric, and salt in a bowl. Add chicken breast and coat evenly. Marinate in the refrigerator for at least 1 hour, covered.
  • Place the rice in a bowl and cover it with water to soften. In a small bowl, let the saffron threads bloom in 1/4 cup of water.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously coat a baking dish with 2 tablespoons of flavorful olive oil.
  • In the baking dish, evenly layer the onions. Place the marinated chicken breast on top of the onions, saving the marinade. Mix 1/2 cup of water with the reserved marinade and pour it over the chicken. Finish by topping with tomato slices.
  • Roast the chicken breasts in the preheated oven until fully cooked and juices run clear, about 30-35 minutes or until internal temperature reaches 165°F (74°C) when checked with a thermometer.
  • In a large pot, simmer cloves, cardamom, cinnamon, and cumin in 6 cups of water. Add drained rice and cook until tender yet slightly firm, approximately 8 minutes.
  • Heat 2 tablespoons of oil in a skillet over medium heat until shimmering. Stir in the masala curry sauce and cook until fragrant, around 1 minute. Add the parboiled rice and stir for another minute. Pour in saffron-infused water and 3/4 cup water, then cover and simmer on low until liquid is absorbed, for about 5 to 8 minutes. Remove from heat and let the rice stand until fluffy, for 5 to 10 minutes before serving.
  • Arrange fluffy rice on a beautiful platter and layer with succulent chicken breasts, sweet onion, and juicy tomatoes.

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