Indian food. What can you say? Absolute masters of using spices and herbs. This is but one of many iterations of this dish. I dared to make this recipe and kept my fingers crossed that it would not be a total disaster. To my delight and that of of my guests, it turned out just fine. I will need to tweak a few minor things here and there when I make it again. All the work is in securing the herbs and spices needed for the marinade. Once the meat is coated with it, into the fridge it goes overnight. The only real nuance is in preparing the rice. One has to determine just how PARTIALLY done it has to be before adding it to the the pot. Chef Vah estimates ~50-75%. I can only guess what that means, and the first time out I let it get beyond the magic stage of "un-doneness." Consequently the rice was not as fluffy as I would have liked. I'd advise you err on the side of obviously under cooking the rice.
Here is the link. Follow to the T and your Biryani will turn out just fine too. https://www.vahrehvah.com/chicken-biryani-restaurant-style
Ingredients:
Chicken thighs, boneless/skinless 1 kg cut into 2" chunks*
Marinade:
Yogurt 1 cup (a runnier variety is better)
Ginger/garlic paste** 1tbsp
Cumin powder 1 tsp
Kashmiri chili powder 2 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Biryani Masala powder 2 tbsp
Serrano chili 1, seeds removed, chopped finely
Salt
Oil 1 cup
Juice of 1 lime
Cilantro 1 bunch coarsely chopped
Mint 1 bunch coarsely chopped
Bay leaf 2
Basmati rice 3 cups/400 g
Crispy fried onions
Saffron infused water ~ 2 tbsp
Preparation:
In a nonreactive bowl coat the chicken pieces in the marinade. Cover with plastic film and place in refrigerator overnight.
The following day transfer the chicken to a large dutch oven so as to create a single layer of meat on the bottom.
Soak rice in water for about 45 minutes and drain. Transfer to a large pot of boiling salted water. Simmer until rice is about halfway done. Drain again, then sprinkle rice over the chicken in one even layer. Drizzle with the saffron infused water. Top with crispy fried onions and more chopped cilantro and mint. Cover tightly and place on the stove top at medium high heat for about 5 minutes. Then turn down temperature to low and cook for about 30 minutes. Turn off heat and let rest for about 10 minutes. Serve with naan, cucumber salad and raita.
*Traditionally one breaks down a whole chicken and uses all the meat, bone-in but skinless. So one can mix pre-butchered pieces of skinless meat as one desires.
** You can make your own ginger/garlic paste by using equal amounts of minced garlic and grated fresh ginger with a mortar and pestle.
Note also that in the video the chef has a heavier hand with the spices than stated in the written recipe- a man after my own heart! His only caution is to go easy on the turmeric as it will fatally change the color of the dish.
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