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Chicken Biryani
Marinated chicken:
- 3 chicken thighs (cut in half)
- 2 cups nonfat yogurt (smooth or European style)
- 1 teaspoon olive oil
- 1 teaspoon each: garam masala, ground coriander, garlic powder, cinnamon, turmeric, paprika
- 1 pinch cayenne
- 1 pinch chili powder
Parboiled rice:
- 1 cup jasmine rice
- 2 cups water (enough to cover the rice)
- 1 bay leaf
Browned onions:
- 1 onion
- 2 tablespoons olive oil
Saffron:
- 1 pinch saffron threads
- Warm water (enough to cover the saffron threads)
- Marinate the chicken thighs in the yogurt, oil, and spices for a few hours or overnight.
- Bring the rice, water and the bay leaf to a boil. Boil 5 minutes then drain in a colander and reserve.
- Thinly slice the onion. Sauté in the oil in a nonstick pan until golden brown. Set aside.
- Place the chicken/yogurt mixture in in a large Dutch oven. Add the browned onions over the top of the chicken. Then place the rice over the top of the chicken and onions. Use a large plate to press the ingredients flat. Pour the saffron and its liquid over the top of the rice.
- Bring all to a boil then bake covered in a 375°F oven for 25–30 minutes, until the chicken and rice are done.
- Serve immediately. Scoop the biryani out of the pot carefully so you don’t mix the layers.
