Almost Core Chicken Biryani Recipe

Ingredients for Almost Core Chicken Biryani

• Skim Milk
• Saffron Thread
• Olive Oil
• Cardamom Pods
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• 5-6 black peppercorns
• Brown Basmati Rice
• 2 cups water
• Salt & Pepper
• Onions
• Tomatoes
• 2 cloves garlic, minced
• Ginger Paste
• 1 teaspoon garam masala
• Cayenne Pepper
• 1/2 teaspoon turmeric
• Ground Cloves
• 1 tablespoon curry powder
• Boneless Chicken Thighs
• 1/4 cup chopped cilantro
• 2 tablespoons ghee (clarified butter)

How to Make Almost Core Chicken Biryani

1. Preheat oven to 350°F (175°C).
2. 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.
3. Heat 3/4 tablespoon of oil in a medium saucepan over medium heat.
4. Add 3 green cardamom pods, 1/4 teaspoon ground cinnamon, 1 bay leaf, and 5-6 black peppercorns. Cook until fragrant, about 3 minutes.
5. Add 1 cup basmati rice and stir to coat with oil.
6. Add 2 cups water and 1 teaspoon salt. Bring to a boil.
7. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15-20 minutes.
8. Fluff with a fork and season with additional salt to taste.
9. Meanwhile, heat 3/4 tablespoon of oil in a skillet over medium heat.
10. Add 1 medium onion, chopped, and cook until golden brown, about 5-7 minutes.
11. Add 1 medium tomato, chopped, and cook for 1 minute.
12. 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.
13. Cook, stirring, until fragrant, about 2 minutes.
14. 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.
15. Cover and cook on low, stirring occasionally, for about 10 minutes, or until chicken is cooked through.
16. Stir in 1/4 cup chopped cilantro and season with salt and pepper to taste.
17. Spread half of the cooked rice in a greased 9x13 inch casserole dish.
18. Top with the chicken mixture, then the remaining rice.
19. Drizzle the saffron milk evenly over the rice. Top with 2 tablespoons ghee (clarified butter).
20. Cover and bake for 30 minutes.
21. While the biryani bakes, heat the remaining 1/2 tablespoon of oil in a skillet over medium heat.
22. Add 1/2 medium onion, thinly sliced, and cook until golden brown.
23. Remove onions and place them on a paper towel-lined plate to drain excess oil.
24. Garnish the cooked biryani with the crispy fried onions before serving.