Chicken Biryani
Submitted by ahryni
Freshly ground cardamom, cloves, and cumin give this yogurt-marinated chicken biryani its heady, aromatic punch. Served over saffron rice, it’s a weeknight-friendly take on an Indian classic.
YIELD
6 servingsPREP
25 minCOOK
15 minREADY
40 minReal biryani starts with whole spices you grind yourself, and the difference in aroma alone is worth the extra minute of effort.
This version marinates boneless chicken in a fragrant yogurt paste loaded with freshly ground cardamom, cloves, peppercorns, coriander, cumin, and poppy seeds.
After a few hours in the fridge, everything cooks together in a single pan over low heat until the spices meld into a rich, golden sauce.
Spoon it over saffron rice, scatter fresh coriander on top, and you’ve got a meal that fills the kitchen with the kind of warmth that brings everyone to the table.
Pro Tips
- Grind your whole spices fresh in a mortar and pestle or spice grinder right before mixing. Pre-ground spices lose their punch fast.
- Let the chicken marinate for at least 3 to 4 hours. Overnight is even better for deeper flavor.
- Cook low and slow with the lid on. The yogurt in the marinade keeps the chicken tender while the spices bloom in the gentle heat.
Ingredients
Directions
Heat oil in large, heavy frying pan and sauté onions and garlic until lightly browned.
Add ginger, fry another minute or two, then transfer mixture to a large bowl.
Add chicken.
Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt.
Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 to 15 minutes, stirring often.
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