Chicken Biryani
Dishoom's famous chicken biryani made easier
Servings: 4
Calories: 850kcal
Ingredients
- 1 tbsp fried onions
- 1 cup greek yogurt
- 6 cloves garlic peeled
- 1 inch ginger peeled and sliced
- 1 tbsp ground cumin
- 1/2 bunch cilantro
- 2 lbs bone in skin on chicken thighs
- 2 cups basmati rice
- 1/4 cup heavy cream
- 1-2 tsp Indian red chili powder
- 1/4 cup onions diced
- 1 jalapeño optional, if you are ok with spice
- 1 pinch saffron optional, for color mostly, you can also sub turmeric
Instructions
- Optional: If you’re using saffron (or turmeric), combine with the cream and set aside. Preheat your oven to 400ºF.
- In a blender, make a marinade by adding the fried onions, yogurt, garlic, ginger, cumin, cilantro, chili powder (and jalapeño if using) and 2 teaspoons of salt. Puree until smooth, then combine with the chicken and marinate for at least 30 minutes (longer is better).
- In a large oven-proof pot with a tight fitting lid (I used a 2.5qt dutch oven), bring 4 cups of water and a good pinch of salt to a boil. When the water is boiling, add the basmati rice and cook for 5 minutes, then drain into a fine mesh sieve. If you don’t have a sieve, try to carefully drain as well as you can and transfer to a bowl.
- In your now empty dutch oven, put down 1 layer of chicken, then cover with half the rice, then half the cream, and half the onions. Repeat again with the remaining chicken, rice, cream, and onions.
- Cover and bake for 1 hour, then remove from the oven and allow to steam an extra 15 minutes before opening the lid. Mix well and serve with extra fried onions, yogurt, and chopped flat leaf parsley or cilantro.
Nutrition
Calories: 850kcal | Carbohydrates: 80.8g | Protein: 75.8g | Fat: 22.1g | Saturated Fat: 7.4g | Cholesterol: 213mg | Sodium: 232mg | Potassium: 811mg | Fiber: 2.1g | Sugar: 1.6g