Ingrédients pour Almost Core Chicken Biryani
- 1/4 cup warm milk
- pinch saffron threads (about 1/8 teaspoon)
- 2 tablespoons olive oil, divided
- 3 green cardamom pods
- 1/2 teaspoon ground cinnamon, divided
- 1 bay leaf
- 5-6 black peppercorns
- 1 cup basmati rice
- 2 cups water, plus a few tablespoons (optional)
- 1 teaspoon salt, plus more to taste; pepper to taste
- 1 1/2 medium onions (1 chopped, 1/2 thinly sliced)
- 1 medium tomato, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon turmeric
- 2 whole cloves
- 1 tablespoon curry powder
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup chopped fresh cilantro
- 2 tablespoons ghee (clarified butter)
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Comment préparer Almost Core Chicken Biryani
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1/4 cup warm milk with a pinch of saffron threads (about 1/8 teaspoon). Let steep for at least 10 minutes.
- Heat 3/4 tablespoon of oil in a medium saucepan over medium heat.
- Add 3 green cardamom pods, 1/4 teaspoon ground cinnamon, 1 bay leaf, and 5-6 black peppercorns. Cook until fragrant, about 3 minutes.
- Add 1 cup basmati rice and stir to coat with oil.
- Add 2 cups water and 1 teaspoon salt. Bring to a boil.
- Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15-20 minutes.
- Fluff with a fork and season with additional salt to taste.
- Meanwhile, heat 3/4 tablespoon of oil in a skillet over medium heat.
- Add 1 medium onion, chopped, and cook until golden brown, about 5-7 minutes.
- Add 1 medium tomato, chopped, and cook for 1 minute.
- Add 2 cloves garlic, minced, 1 inch ginger, minced, 1 teaspoon garam masala, 1/2 teaspoon cayenne pepper (or to taste), 1/2 teaspoon turmeric, 2 cloves, 1 tablespoon curry powder, and 1/4 teaspoon ground cinnamon.
- Cook, stirring, until fragrant, about 2 minutes.
- Stir in 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Add a few tablespoons of water if needed to prevent sticking.
- Cover and cook on low, stirring occasionally, for about 10 minutes, or until chicken is cooked through.
- Stir in 1/4 cup chopped cilantro and season with salt and pepper to taste.
- Spread half of the cooked rice in a greased 9x13 inch casserole dish.
- Top with the chicken mixture, then the remaining rice.
- Drizzle the saffron milk evenly over the rice. Top with 2 tablespoons ghee (clarified butter).
- Cover and bake for 30 minutes.
- While the biryani bakes, heat the remaining 1/2 tablespoon of oil in a skillet over medium heat.
- Add 1/2 medium onion, thinly sliced, and cook until golden brown.
- Remove onions and place them on a paper towel-lined plate to drain excess oil.
- Garnish the cooked biryani with the crispy fried onions before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
27g
Carbs
13g
