Indian-Style Chicken Rice Pilaf (Biryani)

Name: Indian-Style Chicken Rice Pilaf (Biryani)
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g boneless chicken thighs; 250 g basmati rice; 100 g plain yogurt; 2 medium onions (about 250 g); 1 green hot pepper (optional); 1/2 bunch parsley; 10-15 mint leaves; 2 tablespoons oil; masala; 1 tablespoon sweet paprika; 1/2 teaspoon chili powder; 1/2 teaspoon turmeric; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/8 teaspoon ground fennel (or anise); 2 green cardamom pods; 1 clove; 1 piece cinnamon stick (about 2 cm); 2 teaspoons ginger and garlic paste (or 4 crushed garlic cloves + 1 teaspoon grated ginger paste)

February 27, 2015

Chicken Meat Dishes Rice Indian

Recipe: Indian-Style Chicken Rice Pilaf (Biryani)

Get ready for the aromas you are about to savor.

I always get excited when I make an Indian dish for the first time, because it feels like a challenge to juggle so many spices. But I managed to season my Biryani chicken in a delicate, subtle and fresh way. And I am delighted.

Ingredients

500 g boneless chicken thighs
250 g basmati rice
100 g plain yogurt
2 medium onions (about 250 g)
1 green hot pepper (optional)
1/2 bunch parsley
10-15 mint leaves
2 tablespoons oil

Masala

1 tablespoon sweet paprika
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground fennel (or anise)
2 green cardamom pods
1 clove
1 piece cinnamon stick (about 2 cm)
2 teaspoons ginger and garlic paste (or 4 crushed garlic cloves + 1 teaspoon grated ginger paste)

Servings: 3

How to prepare indian-style chicken rice pilaf (biryani)

Heat the oil and add the onion, not too finely chopped. Saute over low heat, stirring occasionally, until golden, taking on the color of cognac. This step takes about 20-30 minutes. Set aside 1 tablespoon of the caramelized onion.
Cut the chicken thighs in half.
Put the rest of the onion in a food processor together with the yogurt and blend until you get a fine paste. Add the ground masala (from paprika to fennel) and blend until the paste turns orange. Add this paste over the chicken together with the whole spices (from cardamom to cinnamon) and the ginger and garlic paste. Add salt to taste. Mix everything well, massaging the thighs. Ideally, let the meat marinate in the refrigerator until the next day. If you are in a hurry, you can leave it for just 1.5 hours at room temperature.
The next day, put a pot with plenty of water to boil. Add salt, stir to dissolve and taste it. It should be salty like seawater.
Rinse the rice until the water runs clear. Add the rice to the boiling salted water. Turn the heat to low and boil for exactly 5 minutes. Drain and taste: it should still be hard in the middle. Run it quickly under cold water to stop the cooking. Add the reserved caramelized onion.
Put the meat in a pot where the thighs fit in a single layer (about 25 cm diameter). Add the finely chopped herbs, the sliced pepper and 150 ml water. Mix well. The resulting sauce will not completely cover the thighs. Bring to a boil and cook covered for 10 minutes over medium-low heat.
* if you add the hot pepper the dish will be medium spicy; if you do not add it, it will only be slightly spicy
Place the rice over the thighs, level it and make 3 holes in the center with the handle of a wooden spoon to let the steam circulate. Put the lid on and place the pot on the smallest burner. Attention, if your lid is not perfectly airtight, place a towel under the lid and fold the edges over the lid like a turban. Turn the heat to high and wait until you hear it sizzling. At that moment turn the heat to low and let it cook for 20 minutes. After this time, check the rice, it should be perfectly cooked. If not, let it cook for another 5-10 minutes maximum.
Serve the pilaf directly from the pot at the table and place chopped parsley and mint alongside.