Easy Chicken Biryani with Basmati Rice and Yogurt
This chicken biryani is a simplified, skillet-finished version made with boneless chicken thighs, basmati rice, red onions, tomato, Greek yogurt, green chiles and warm spices. I make it this way because the chicken develops its sauce separately while the basmati cooks with whole spices, then the two are folded together at the end; the mistake to avoid is mixing fully soft rice into a watery sauce, and the finished grains should stay separate while still picking up the spiced tomato-yogurt coating.
Ingrédients
- 2 1/2 lb boneless skinless chicken thighs, about 8 thighs
- 3 medium red onions thinly sliced
- 12 garlic cloves
- 2 tablespoons finely chopped fresh ginger
- 3 long green chiles left whole or slit
- 3/4 cup plain Greek yogurt
- 2 cups crushed tomatoes or tomato passata
- 3 tablespoons neutral oil
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon paprika or mild chili powder
- 2 teaspoons fine salt divided, plus more for rice water
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint
- 2 cups basmati rice
- 2 bay leaves
- 2 whole star anise
- Water for cooking the rice
Instructions
- Finely chop the garlic and ginger, thinly slice the red onions, chop the cilantro and mint, and rinse the basmati rice until the water runs much clearer.
- Heat the oil in a wide pan. Cook the onions for 8 to 10 minutes until softened and lightly golden.
- Add the chicken and brown lightly. Add turmeric, cumin, garam masala, paprika, salt and pepper and cook for about 30 seconds.
- Add the tomatoes and whole green chiles. Simmer, then stir in the Greek yogurt over moderate heat.
- Cook the basmati separately in salted water with the bay leaves and star anise until almost tender. Drain well.
- Simmer the chicken until it reaches at least 165°F and the sauce is thick enough to coat the meat. Stir in most of the cilantro and mint.
- Fold the drained rice gently into the chicken mixture. Cook over low heat for 3 to 5 minutes until the rice is tender and coated but not mushy.
- Adjust the salt, garnish with the remaining cilantro and serve.
Vidéo
Notes
Cook the basmati only until almost tender before folding it into the sauce. The chicken mixture should be reduced and thick, not watery, before the rice is added.