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    Conner Family Recipes

    One-Pot Fragrant Chicken Biryani Recipe

    Chicken
    Indian
    Rice
    ​

    4 servings

    порції

    40 minutes

    активний час

    1 hour 25 minutes

    загальний час
    Почати готувати

    Інгредієнти

    1 pound skinless, boneless chicken thighs

    ½ cup Greek yogurt, divided

    3 cloves garlic, grated

    2 teaspoons grated ginger

    2 tablespoons garam masala, divided

    2 teaspoons Kashmiri chili powder, divided

    2 teaspoons salt, divided

    ½ teaspoon turmeric

    ½ teaspoon coriander

    ½ teaspoon cumin

    2 cups Basmati rice

    ½ cup milk

    2-3 saffron strands

    2 tablespoons ghee

    1 small yellow onion, thinly sliced

    2 star anise

    5 cardamom pods

    2 bay leaves

    1 tablespoon whole cloves

    1 cinnamon stick

    2 ½ cups chicken stock, or more as needed

    Напрямки

    Make small slits all over the chicken pieces using a paring knife, then add them to a large bowl.

    Add ¼ cup yogurt, grated garlic, grated ginger, 1 tablespoon garam masala, 1 teaspoon Kashmiri chili powder, 1 teaspoon salt, turmeric, coriander, and cumin to the bowl.

    Using your hands, combine the marinade with the chicken until well coated. Marinate for 30 minutes or up to overnight.

    In the meantime, rinse the rice until the water runs clear. Then soak the rice in a large bowl for 30 minutes.

    Drain the rice and set it aside.

    Heat the milk in the microwave for 30 seconds or until just warmed. Add the saffron and stir.

    Heat the ghee in a large pot over medium heat.

    Add the onion, star anise, cardamom pods, bay leaves, cloves, and cinnamon and cook until the onion is softened, about 5 minutes.

    Add the chicken and cook, turning once, until nearly cooked through, about 8 minutes.

    Add the remaining yogurt, garam masala, chili powder, and salt, and then cover with rice.

    Add the saffron milk and chicken broth to the pot and bring to a simmer. Do not stir.

    Cover the pot, lower the heat to medium low, and cook until the liquid is absorbed and the rice is fluffy, about 30 minutes. If the rice is undercooked and liquid is absorbed, add ½ cup more chicken broth and cook until the rice is tender.

    To serve, fluff the rice with a wooden spoon, then top with cilantro, mint, and fried onions, if desired.

    Харчування

    Розмір порції

    461 g

    Калорії

    786

    Загальний жир

    32 g

    Насичений жир

    12 g

    Ненасичений жир

    -

    Трансжир

    0 g

    Холестерин

    140 mg

    Натрій

    1067 mg

    Загальні вуглеводи

    91 g

    Харчові волокна

    4 g

    Загальна кількість цукру

    6 g

    Білок

    34 g

    4 servings

    порції

    40 minutes

    активний час

    1 hour 25 minutes

    загальний час
    Почати готувати

    Готові почати готувати?

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    Інгредієнти

    1 pound skinless, boneless chicken thighs

    ½ cup Greek yogurt, divided

    3 cloves garlic, grated

    2 teaspoons grated ginger

    2 tablespoons garam masala, divided

    2 teaspoons Kashmiri chili powder, divided

    2 teaspoons salt, divided

    ½ teaspoon turmeric

    ½ teaspoon coriander

    ½ teaspoon cumin

    2 cups Basmati rice

    ½ cup milk

    2-3 saffron strands

    2 tablespoons ghee

    1 small yellow onion, thinly sliced

    2 star anise

    5 cardamom pods

    2 bay leaves

    1 tablespoon whole cloves

    1 cinnamon stick

    2 ½ cups chicken stock, or more as needed

    Напрямки

    1

    Make small slits all over the chicken pieces using a paring knife, then add them to a large bowl.

    2

    Add ¼ cup yogurt, grated garlic, grated ginger, 1 tablespoon garam masala, 1 teaspoon Kashmiri chili powder, 1 teaspoon salt, turmeric, coriander, and cumin to the bowl.

    3

    Using your hands, combine the marinade with the chicken until well coated. Marinate for 30 minutes or up to overnight.

    4

    In the meantime, rinse the rice until the water runs clear. Then soak the rice in a large bowl for 30 minutes.

    5

    Drain the rice and set it aside.

    6

    Heat the milk in the microwave for 30 seconds or until just warmed. Add the saffron and stir.

    7

    Heat the ghee in a large pot over medium heat.

    8

    Add the onion, star anise, cardamom pods, bay leaves, cloves, and cinnamon and cook until the onion is softened, about 5 minutes.

    9

    Add the chicken and cook, turning once, until nearly cooked through, about 8 minutes.

    10

    Add the remaining yogurt, garam masala, chili powder, and salt, and then cover with rice.

    11

    Add the saffron milk and chicken broth to the pot and bring to a simmer. Do not stir.

    12

    Cover the pot, lower the heat to medium low, and cook until the liquid is absorbed and the rice is fluffy, about 30 minutes. If the rice is undercooked and liquid is absorbed, add ½ cup more chicken broth and cook until the rice is tender.

    13

    To serve, fluff the rice with a wooden spoon, then top with cilantro, mint, and fried onions, if desired.