Pakistani Chicken Biryani

🧂 Ingredients

• 1¼ lbs. boneless, skinless chicken thighs
• 1/2 cup plain whole milk yogurt
• 1 tbsp oil
• 2 tbsp biryani masala
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp red chili powder start
• 1/4 tsp turmeric powder
• 1/4 tsp nutmeg powder
• 1 pinch sugar
• 2 tsp salt
• 2 bay leaves
• 1 tbsp ground cloves
• 1.5 tbsp ground cardamoms
• 1 tbsp ground star anise
• 2 3-inch cinnamon sticks
• 3/4 tsp cumin powder
• 1/2 tsp black pepper
• 1 3/4 cups long grain basmati rice
• 1 1/2 tbsp kosher salt
• 1 tbsp oil
• 1 tsp lemon juice
• 1/4 cup neutral oil plus more as needed
• 2 tbsp butter
• 2 medium onions

  chopped
• 6 garlic cloves crushed
• 1- tbsp ginger chopped
• 2 Roma tomatos chopped
• 1-2 small green chili peppers chopped
• 5 dried plums

  (alu bukhara)
• 1/2 tsp kosher salt
• 1 tsp garam masala
• 1 tsp kewra essence
• 1 tsp lemon juice
• 1/2 tsp garam masala
• 1 tbsp oil
• 1/4 cup cilantro leaves chopped
• 1-2 tbsp mint leaves chopped
• 1 tbsp milk, mixed with orange food
• 1 lemon thinly sliced

Instructions

• 1 In a medium bowl, combine the chicken with the ingredients listed under
  ‘marinade’.
• 2 Cover and set aside in the fridge. When ready, allow the chicken to come to room
  temp.
• 3 Place a medium pot over high heat and bring 7 cups of water to a boil.
• 4 Add salt, oil, and lemon juice and stir.
• 5 Once the water comes to a boil, add the rice.
• 6 Boil for 5 minutes, until the rice is just cooked with a bite to it. Drain and
  set aside.
• 7 Heat a large, heavy-bottomed pan over high heat.
• 8 Add the oil, butter, onions, ginger and garlic and sauté 8-10 minutes.
• 9 In the pan, add another tbsp of oil
• 10 Sauté the spices, (bay leaves, ground cloves, ground cardamom, ground star
  anise, cinnamon sticks, cumin & pepper) garlic, and ginger and sauté for another
  2 minutes
• 11 Add the chicken with its marinade and sauté 2-3 minutes
• 12 Add tomatoes, green chili, and dried plum and stir to coat.
• 13 Add ½ cup water and bring to a gentle boil.
• 14 Turn the heat down to simmer covered for 30 minutes
• 15 Turn off the heat once the chicken has cooked. Uncover the chicken.
• 16 Add salt, and garam masala
• 17 Turn off the heat. Add kewra water and lemon juice and stir to combine.
• 18 Lightly oil the bottom of a Dutch oven or stock/soup pot.
• 19 Layer half of the drained rice.
• 20 Sprinkle 1/4 tsp of the garam masala on top of the rice.
• 21 Add in all the chicken, and top with the remaining rice.
• 22 Sprinkle the remaining 1/4 tsp of garam masala.
• 23 Drizzle in the colored milk and oil.
• 24 Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on
  top.
• 25 Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly.
• 26 Turn on the heat to medium and allow the biryani to develop steam for 4-5
  minutes. You’ll be able to feel the steam starting to escape the sides.
• 27 Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for
  20 minutes.
• 28 Turn off the heat and allow the biryani to rest with the lid on for 10 minutes.
  Do not stir or mix.
• 29 To serve, gently move to a platter with a rice paddle.

Nutrition Info