Chicken Biryani
As the winner of Cajun Country Rice’s annual Rice Recipe Royalty contest, Divya Paruchuri’s Chicken Biryani is packed with aromatic, mouth-watering Indian flavor.
Ingredients
For Chicken
- 1 lb skin-on, bone-in chicken thighs (4–6 thighs)
- 1/4 tsp Turmeric powder
- 2 tsp red chili powder, adjust to your spice level
- 1 tsp Biryani Masala
- 1 tsp ginger garlic paste
- 1 tsp lemon juice
- salt, to taste
- 1 tbsp yogurt
- 2 green chilis, sliced
- 6 cashew nuts, optional
- finely chopped cilantro
- finely chopped mint
- 1 tsp cinnamon
- 3 cloves
- 2 cardamom, ground
- 1 tbsp oil
- fried onions
For Rice
- 1 lb Cajun Country Jasmine Rice
- 4-5 cups water
- 4 cloves
- 2 cardamom, ground
- 1 mace
- 1 tsp cinnamon
- 1 tsp shah jeera
- 1 bay leaf
- salt, to taste
- 1/2 tbsp oil
Instructions
For Chicken
- Add all of the chicken ingredients together except for the fried onions, cilantro, and mint.
- thoroughly coat the chicken and leave in the fridge overnight (for faster prep, leave in the fridge for 1 hour).
- After marinating, use an oiled, thick bottomed pan to cook the chicken until about 80% done.
- place the chicken into a large skillet to be combined with the rice.
For Rice
- soak the rice for half an hour.
- While rice is soaking, add all of the rice ingredients to a separate pot of water and bring to a rolling boil.
- Once done soaking, add the rice to the pot and cook on high until 80% done (around 5-6 min).
- remove the rice from the stove and drain.
- add rice on top of the 80% done chicken in the skillet and add the fried onions, cilantro and mint on top.
- Cover and cook the mixture on low heat for 12-15 minutes.
- Serve and enjoy!