Chicken Biryani

Note: onion and chicken are cooked in same skillet. Make sure it’s big enough for chicken.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine saffron and water in bowl and set aside. Combine yogurt, cilantro, mint, garlic, salt, and pepper in a second bowl and set aside.

Step 2

Set fine-mesh strainer in a medium bowl. Melt butter in 12 inch nonstick skillet over med heat. Add onion and cook, stirring often, until dark brown, 11-14 min. Transfer onions to strainer and press with spatula to squeeze out excess butter. Reserve butter. Spread onion on a small plate and sprinkle with ¼ tsp salt.

Step 3

Bring 12 cups of water, cinnamon stick, and cumin seeds to a boil in a lg saucepan over high heat. Add rice and 1 Tbsp salt and cook, stirring occasionally, until tender, about 10 min. Drain rice in fine mesh strainer. Return rice to saucepan and stir in currents, reserved butter, and ¼ tsp salt. Cover and set aside.

Step 4

Combine chicken, pepper, and remaining ¾ tsp salt in now empty skillet and cook over med-high until browned and cooked through, about 10 min. Stir in jalapeño, ginger, garam masala, and garlic and cook until fragrant, about 1 min. Off heat, stir in yogurt until combined.

Step 5

Spoon rice over chicken mixture and spread into an even layer. Drizzle saffron mixture over rice. Cover skillet, return to med heat, and cook until heated through and steam escapes from under lid, about 5 min. Off heat, sprinkle biryani with reserved fried onion, mint, and cilantro. Serve with yogurt sauce.