Name: Spicy Chicken Biriyani
Prep time: 15 min
Cook time: 55 min
Yield: 12 servings
Ingredients: 2 and 1/2 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; 5 sprigs cilantro; 1 (3 pound) (3 pound) whole chicken, skin removed and cut into pieces; 2 quarts quarts water; 4 cups cups uncooked basmati rice; 1 cinnamon stick; 1 bay leaf; 4 pods pods green cardamom; 1 pod pod black cardamom; 1/4 teaspoon powdered yellow food coloring

Ready in: 1h 10 mins

Serves: 12 servings

Ingredients: 19

Spicy Chicken Biriyani is a flavorful and aromatic Indian-Pakistani dish that combines tender chicken with fragrant rice and spices.

Ingredients

2 ¹⁄₂	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
5	sprigs cilantro
1	(3 pound) (3 pound) whole chicken, skin removed and cut into pieces
2	quarts quarts water
4	cups cups uncooked basmati rice
1	cinnamon stick
1	bay leaf
4	pods pods green cardamom
1	pod pod black cardamom
¹⁄₄	teaspoon powdered yellow food coloring

Instructions

1.	In a large skillet over medium heat, heat olive oil. Add plain yogurt and distilled white vinegar. Cook sliced onion until golden and tender. Stir in chopped tomatoes, small green chile peppers, crushed garlic, and ginger paste. Cook until tomatoes are tender. Season with garam masala, dried mint, salt, and pepper. Finally, mix in cilantro.
2.	Add the skinless, cut-up chicken pieces to the tomato-onion mixture in the skillet. Cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through, approximately 45 minutes. Ensure the internal temperature reaches at least 165°F (74°C) using a thermometer.
3.	In a large pot, bring water and basmati rice to a boil. Add cinnamon stick, bay leaf, green cardamom, and black cardamom. Season with salt. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Remove and discard the cinnamon stick, bay leaf, and cardamom.
4.	Layer half of the cooked rice in a large serving dish, then pour the chicken mixture on top. Top with the remaining rice. Sprinkle with powdered yellow food coloring for an enticing presentation. Gently mix before serving.

Published on Jul 20, 2024 by Luminița