Chicken Biryani Recipe

Ingredients

3 tablespoons olive oil (or ghee if available)
4 chicken thighs (boneless and skinless, cut into 1
1 yellow onion (cut into 1/2-inch dice)
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 roma tomatoes (grated)
1/2 cup water
1 green bell pepper (sliced)
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups chicken broth
2 cups basmati rice (rinsed and drained)

Directions

  1. Add olive oil in a large dutch oven over medium-high heat.
  2. Add the chicken and cook until browned on both sides.
  3. Add in the onion, and cook until translucent, about 3-4 minutes.
  4. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
  5. Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
  6. Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
  7. Add in the chicken broth and bring to a boil.
  8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
  9. Turn off the heat and let sit, covered, for five minutes before opening and serving.

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