One-Pot Chicken Biryani

Photo: Mahi Tatavarty · CC BY-SA 4.0 · source

Fragrant basmati layered with spiced yogurt-marinated chicken and crispy fried onions, steamed together so every grain is perfumed.

Ingredients

• 1½ lb bone-in or boneless thighs
• 1 cup Greek yogurt
• 3 onions, thinly sliced
• 6 garlic cloves
• 2-inch ginger
• 2 tbsp garam masala
• 2 cups basmati, soaked 20 minutes
• mint
• cilantro
• 1 lemon
• 1 cup broth

From your pantry: ⅓ cup oil or ghee, 2 tsp chili powder, 1 tsp turmeric, 4 green cardamom, 2 bay leaves, 1 cinnamon stick, salt, pinch of saffron in 2 tbsp warm milk (optional).

Instructions

1. Marinate the chicken with the yogurt, garlic, ginger, garam masala, chili, turmeric, lemon juice and 1½ tsp salt for 30 minutes.
2. Fry the onions in the oil in a Dutch oven until deep brown and crisp, 15 minutes. Remove half for topping.
3. Add the chicken and marinade to the pot and cook 10 minutes, until it's nearly done.
4. Meanwhile boil the soaked rice with the whole spices and salt for 5 minutes until 70% cooked. Drain.
5. Layer the rice over the chicken with mint, cilantro and the saffron milk. Pour over the broth, cover tightly and cook on the lowest heat 20 minutes. Rest 10 minutes, then fluff and top with the crispy onions.

Tip: A tight seal matters. Put a sheet of foil under the lid to trap the steam.

Nutrition per serving

Good for

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