Chicken Biryani

Chicken Biryani is a popular dish of India and beyond that originated in Persia. Biryani is also made with other meats, but I prefer chicken thighs. It varies from region to region (and from cook to cook) in both ingredients and method, and (disclaimer here) I make no claims whatever to authenticity!

If you have made, or even had, biryani of any type, I'd love to hear about it. I have much to learn. There's a great long list of spices used in biryanis, but no one recipe includes them all. I checked my bottle of garam masala to remind myself which spices were included in that blend and then added two that were not in it and extra of a couple that were.

Many people add garlic, but I am allergic. And many people add way too much garlic, which can easily overpower a dish. So if you do add garlic, use just one small clove or even less, so your finished dish will have some subtlety! But it is very flavorful without it, and I doubt that you would miss it.

The Naan - Classic Yeasted Flatbread of India and Beyond that I posted a month ago is the perfect accompaniment.

Have you tried any new dishes or cuisines lately? I think many of us have during the last two years!

 

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Chicken Biryani

(Makes 4 servings)

The Chicken

1 1/2 to 2 teaspoons garam masala

1/2 teaspoon fennel seeds, toasted and crushed

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon cumin

1/8 teaspoon cayenne

1/3 cup (2.88 ounces/82 grams) plain yogurt

1 teaspoon grated fresh ginger

1 small clove garlic, crushed, optional

1 1/4 pounds (20 ounces/567 grams) boneless skinless chicken thighs, cut into 1-inch pieces

3/4 cup tomato puree (fresh or half a 14.5-ounce can diced tomatoes, pureed)

The Rice

1 cup (6.625 ounces/188 grams) white basmati rice

1 1/2 cups (12 fluid ounces/355 ml) water

1 tablespoon unsalted butter
1/4 teaspoon salt
1 small bay leaf 

1/2 teaspoon turmeric

The Onion

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 medium (12 ounces/340 grams) onion*, quartered and thinly sliced 

* I used a yellow onion, but red or white are fine.

The Garnish

2 packed tablespoons cilantro (fresh coriander)

1 In 1.5-quart mixing bowl, whisk together garam masala, fennel, salt, pepper, cumin, and cayenne. Gradually whisk in yogurt and grated ginger. Add chicken, coating well. Cover and refrigerate several hours or overnight.

2 In 2-quart saucepan, bring rice, water, butter, salt, bay leaf, and turmeric to a boil. Stir once and cover tightly with lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Remove from heat, leave covered, and let stand for 10 minutes. Fluff with fork and remove bay leaf. Cover and set aside. 

3 In 12-inch skillet (that has a lid), heat oil and butter over medium-high heat and fry the onion slices until golden brown; this might take up to 20 minutes. Drain on paper towels. Set aside 1/3 of the prettiest fried onions for the garnish.

4 Add the chicken and marinade to the skillet and cook over medium to medium-high heat for about 7 minutes. Add the tomato puree and continue cooking for about 3 minutes. Stir in half of the remaining fried onions to the mix and continue cooking for 3 minutes.

5 Spread the rice over the chicken. Scatter the remaining onions (but not the 1/3 reserved for the garnish) over the rice. Cover with lid and cook over low heat for 15 minutes.

6 Stir lightly. Leave in skillet or transfer to serving dish. Garnish with reserved fried onions and chopped cilantro. The cilantro is not just a garnish, it is an important part of the dish, so don't skip it or substitute parsley (unless you're one of those people who really don't like cilantro).

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Jean

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