Chicken Biryani

This week Sunday Funday is taking us on a trip to South Asia, including the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Pakistan, Sri Lanka.  I ended up choosing Biryani, a rice dish that, as far as I can tell, is common in many south Asian countries.

I always love a chicken and rice combo, and this one had an absolutely fabulous warm and spicy flavor profile that was almost even better the next day, especailly with a side of fresh naan.

Chicken Biryani

Adapted from Swasthi’s Recipes

Marinade

1 ¼ pounds boneless skinless chicken thighs, cut in 1-inch pieces

3 tablespoons plain greek yogurt

4 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon garam masala

1 teaspoon ginger paste (or freshly grated ginger)

1 teaspoon paprika

¾ teaspoon salt

¼ teaspoon turmeric

To Cook

1 tablespoon olive oil

2 bay leaves

1 whole clove

Optional: star anise, cinnamon, cardamom, caraway

1 large onion, diced

1 serrano pepper, diced

2 cups water

1 tablespoon greek yogurt

¾ teaspoon salt

¼ teaspoon chili powder

¼ teaspoon garam masala

Pinch saffron soaked in 2 tablespoons hot milk

Fresh mint, to garnish

Place the chicken in a bowl. Add the marinade ingredients and stir to mix.  Cover and refrigerate for 1-3 hours.

After marinating, add the oil to a large skillet over medium heat.  Add the bay leaf and clove and cook for 1 minute.  Add the onion and cook until tender, about 5 minutes.  Stir in the serrano pepper and cook for another minute.

Next, add the chicken and cook, stirring occasionally until browned on all sides.

Finally, add the water, rice, greek yogurt, salt, garam masala, chili powder and saffron-infused milk and stir to mix.  Bring to a boil, then reduce heat, cover and cook for 15 minutes or until the rice is tender and liquid is absorbed.  Garnish with mint and serve.