Chicken Biriyani

Chicken Biriyani

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

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Whole milk yogurt keeps this dish creamy. Make sure to use whole milk yogurt and not low-fat yogurt.

  • 3 Cups Water
  • 2 Teaspoons Kosher Salt (Divided)
  • 1/4 Teaspoon Saffron Threads (Crushed)
  • 1 1/2 Cups Uncooked Basmati Rice
  • 1 Medium Cinnamon Stick
  • 1 Pound Boneless Skinless Chicken Thighs (Cut Into Pieces)
  • 1 Tablespoon Olive Oil
  • 1 Chopped Onion
  • 2 Teaspoons Indian Curry Powder
  • 1 Teaspoon Minced Fresh Ginger
  • 1/2 Teaspoon Ground Cardamom
  • 1/8 Teaspoon Ground Cayenne Pepper
  • 2 Garlic Cloves (Minced)
  • 2 Serrano Chiles (Seeded & Minced)
  • 1 Cup Plain Whole Milk Yogurt
  • 1/2 Cup Golden Raisins
  • 1/2 Cup Toasted Cashews
  1. In medium-size pot bring water, 1 teaspoon kosher salt, and saffron to a boil. Add rice and cinnamon stick. Cover and reduce heat. Simmer 20 minutes or until liquid has evaporated. Throw away cinnamon stick.
  2. Heat olive oil in large-size non-stick skillet over a medium-high heat. Add chicken and sprinkle with 1/2 teaspoon kosher salt. Sautee 5 minutes until lightly browned. Remove from pan and transfer to plate. Cover with foil to keep warm.
  3. Add onion and remaining kosher salt to skillet. Cover, reduce heat to low and cook 10 minutes until lightly browned. Add curry powder, ginger, cardamom, cayenne, garlic, and serrano chiles. Cook 3 minutes. Stir frequently. Whisk in yogurt and cook 3 minutes until slightly thick. Stir constantly. Add chicken and raisins. Cook 4 minutes until thoroughly heated. Add rice. Combine well. Sprinkle with toasted cashews.
  4. Serve immediately
  5. Serves 6
  6. Prep Time: 20 Minutes Cook Time: 45 Minutes Total Time: 65 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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