Chicken Biryani

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  750g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ⅔ cup or 163g

• Water

  Plain, clean water

  ½ cup or 118g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  6 cloves, minced or 18g

• Ginger

  Spices, ground

  2 tsp or 4g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Garam Masala

  Badia

  2 tsp or 48g

• Coriander seed

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Paprika

  Spices

  2 tbsp or 14g

• Salt

  Table

  1 ¾ tsp or 11g

• Salt

  Table

  2 tbsp or 36g

• Cloves, Whole

  Castella

  3 teaspoon or 300g

• Spices Whole Bay Leaves

  Compliments

  5 leaves or 3g

• Anise Star

  Castella

  1g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  6 pod or 1g

• Basmati Rice, uncooked

  Fantastic Foods

  2 ¼ cup or 402g

• Onions

  Raw

  2 medium or 220g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 cup or 448g

• Saffron

  Spices

  1 tsp or 0.7g

• Water

  Plain, clean water

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Butter

  Unsalted

  ¼ cup or 57g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  1 ½ cup or 368g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Mint

  Freshdirect

  5 tablespoon or 15g

Directions

1. Marinade: Mix Marinade in a large pot. Add chicken and coat well. Marinade 20 minutes to overnight.
2. Boiled Rice: Make rice in rice cooker, but add the required spices before starting, 2 tbps of salt, 10 cloves, 5 dried bay leaves, 1 star anise, and 6 green cardamon pods.
3. Crispy Onions (IF NOT USING STORE BOUGHT FRIED ONIONS): Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
4. Saffron: Place saffron in a bowl with warm water, leave for 10 minutes+
5. Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
6. Remove lid. Cook for 5 minutes, turning chicken twice. Remove from heat. Turn chicken so skin side is down - it should cover most of the base of the pot.
7. Scatter over half the onion then half the coriander.
8. Top with all the rice. Gently pat down and flatten surface.
9. Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
10. Place lid on. Return to stove over medium heat.
11. As soon as you see steam, turn down to low then cook for 25 minutes.
12. Remove from stove, rest with lid on for 10 minutes.
13. RAITA -- Mix 1 1/2 cups plain yoghurt with 1/3 cup finely chopped mint leaves with a good pinch of salt and a touch of water to loosen consistency if needed.
14. Garnish with remaining onion and coriander with raita on the side.