Chicken Biryani Recipe

So today, I will share with you my recipe for...

“Chicken Biryani”

This is a traditional dish, eaten in both the middle east and India, although some recipes will vary depending on the region.  Some Eastern people may add golden-yellow raisins to the rice during cooking.   Many people in India (and some parts of the middle-east) will eat it with a small side of plain yogurt.   This is primarily an east Indian recipe.

Ingredients:

Marinade:
½ tsp ground cinnamon
4 green cardamom pods
1 tsp ground coriander
¼ tsp ground cloves
1 tsp whole black peppercorns (leave them whole or partially grind them)
1 tsp ground cumin
1 tsp mild chili powder (McCormick is best)
½ tsp turmeric powder
1 tsp salt
3 bay leaves
2 tablespoon ginger/garlic paste
½ cup plain yogurt
Chopped fresh green chilies (optional)


Other Ingredients:
1.5 lbs boneless skinless chicken (breast meat, or dark.  If using breast meat, be sure to tenderize the meat before cutting it, by pounding it with a mallet)
2 cups uncooked Basmati rice
Olive oil
1 cup fresh chopped cilantro
Juice of 1 small lime
2 cup French’s fried onions


Directions:

Mix chicken and marinade ingredients together in a bowl, thoroughly.  Cover and place in the refrigerator until chicken is needed.

Place rice into a bowl, fill bowl with cold water until it covers rice, and soak rice for 15 minutes.  Drain.

Bring 4 cups of water to a boil in medium saucepan.  Add rice.  Cook rice only halfway 5-8 minutes.  You will know its half done when it is easy crushed in your fingers, but still tastes slightly crunchy or undercooked.   Drain rice in a strainer.  Set aside.

Heat 2 tablespoons oil over medium-high heat, in a medium sized put that has a tight fitting lid.  Add chicken and marinade to pot.  Cook chicken on medium heat until halfway or mostly done, 5 minutes, stirring occasionally.

Layer chicken out evenly in the bottom of the pot.  Add the rice over the top, spread the rice out evenly.   Do not pack the rice down.   Sprinkle cilantro and French’s fried onions over the top, spreading them out evenly.

Reduce the heat to low, and place tight-fitting lid over the top of the pot.   Steam cook on low heat for 15 to 20 minutes, or until rice is fully cooked and tender.  Try not to remove the lid during this time, unless checking to see if its done during the last 5 minutes.

When dish is done, let stand 5 minutes (uncovered) You can also add fresh cilantro over the top, and a small side of fresh plain yogurt.

Tip:  You can also drizzle 1-2 tsp of saffron over the top of the rice during cooking, to give it some lovely red colors in various places.

Try it out people, you will like it!