2lbchicken thighs boneless & skinless, cut into bite size pieces
4½tbspyogurtthick
¾tspground turmeric
¾tspchili powder
For Biryani:
10½ozyellow onionsthinly sliced
8½oztomatoesroughly chopped with seeds
finger chile peppers of your choiceshalved lengthwise with seeds
¼cupchicken brothplus more as needed
4½tbsp vegetable oilor ghee
1½tbsptomato paste
1½tbspginger-garlic paste
1½tspground coriander
1tspground green cardamom
1tspground cumin
½tspgaram masala
Salt & ground black pepperto taste
For Onion Salad/Pyaaz Ka Lachcha
5½ozred onionsthinly sliced
1tbspcilantrochopped
1tbsplemon juiceor lime juice
½tspgaram masala
¼tspchili powder
Salt & ground black pepperto taste
To serve:
cilantrochopped
mushroom chutneyor any chutney of your choice
yogurt
Instructions
Marinate the chicken first by combining all its ingredients & mixing.
Set aside in a chilled area, covered. Allow to marinate for at least 3 hours, best if overnight.
Heat up oil in a Dutch oven over medium heat. Add the onions & saute for roughly 8 to 10 minutes until caramelized.
Add the halved chilis & tomatoes. Continue sauteing & lightly mash the tomatoes once they soften.
Add cumin, green cardamom, coriander, & both ginger-garlic & tomato pastes. Roast briefly.
Add the entire contents of the marinated chicken, increase to medium-high heat, & saute the chicken for roughly 5 to 7 minutes or until slightly golden.
Add chicken broth, reduce heat to low, cover, & simmer for roughly 10 minutes until the chicken is halfway cooked. Stir occasionally to avoid burning. You may need to add more chicken broth during this process.
While waiting, combine your milk & saffron in a small bowl. Warm your milk using a microwave on medium for 10-second bursts. Lightly crush the saffron into the milk once warm & set it aside.
Once your chicken is halfway cooked, assemble your Biryani. Season your chicken with salt & pepper, then turn off the heat. Pour half of the cooked rice and spread to cover all blank spaces.
Next, pour half of the saffron-infused milk around the rice, & sprinkle half of the garam masala. Repeat the process, ending with the saffron-infused milk.
Turn heat on back to very low, cover, & allow the Biryani to heat thoroughly for roughly 10 minutes.
Prepare your onion salad while waiting by combining all its ingredients.
Season with salt & pepper to taste. Adjust accordingly & set aside.
Once your Biryani is heated through, garnish with ¼ tsp chopped cilantro leaves. Serve with the ⅓ cup onion salad, ¼ cup yogurt, & ⅓ cup of any chutney of your choice.