From Mita’s Kitchen to Your Table: The Art of Perfecting Chicken Biryani

At Mita’s Himalayan Kitchen, our Chicken Biryani is a cherished dish that masterfully combines layers of basmati rice, yogurt-marinated boneless chicken, caramelized onions, and a blend of Himalayan spices, all cooked under high pressure to perfection. This gluten-free delight is served with a refreshing side of raita to balance the rich flavors.

Ingredients:

For the Chicken Marinade:

• 1 pound boneless chicken thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 4 cloves garlic, minced
• 2 inches fresh ginger, minced or grated
• 2 tablespoons garam masala
• 1 teaspoon ground cinnamon
• ½ teaspoon turmeric
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste

For the Biryani:

• 2 cups basmati rice
• 2 large onions, thinly sliced
• 2 tablespoons ghee or vegetable oil
• 4 whole cloves
• 4 green cardamom pods
• 2 cinnamon sticks
• 2 bay leaves
• 1 star anise
• 1 cup chicken broth
• Salt to taste

For the Raita:

• 1 cup plain yogurt
• ½ cucumber, finely diced
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine yogurt, minced garlic, grated ginger, garam masala, ground cinnamon, turmeric, red chili powder, and salt.
   • Add the chicken pieces, ensuring they are well-coated.
   • Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. Prepare the Rice:
   • Rinse the basmati rice under cold water until the water runs clear.
   • Soak the rice in water for 30 minutes, then drain and set aside.
3. Caramelize the Onions:
   • In a large skillet, heat ghee or oil over medium heat.
   • Add the thinly sliced onions and a pinch of salt.
   • Cook, stirring frequently, until the onions turn deep golden brown and crispy.
   • Remove half of the caramelized onions and set them aside for garnishing.
4. Layer the Biryani:
   • In a heavy-bottomed pot or pressure cooker, heat a bit of ghee or oil over medium heat.
   • Add whole cloves, cardamom pods, cinnamon sticks, bay leaves, and star anise.
   • Sauté for a minute until aromatic.
   • Spread a layer of marinated chicken at the bottom.
   • Add a layer of soaked and drained basmati rice over the chicken.
   • Sprinkle some of the caramelized onions over the rice.
   • Repeat the layers if necessary, ending with a layer of rice and onions.
5. Cook the Biryani:
   • Pour chicken broth over the layered ingredients.
   • Cover the pot with a tight-fitting lid.
   • Cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to cook through.
   • If using a pressure cooker, cook without pressure for 10 minutes, then let it rest for 10 minutes before opening.
6. Prepare the Raita:
   • In a bowl, combine plain yogurt, diced cucumber, chopped cilantro, salt, and pepper.
   • Mix well and refrigerate until ready to serve.
7. Serve:
   • Gently fluff the biryani with a fork, mixing the layers.
   • Serve hot, garnished with reserved caramelized onions.
   • Accompany with the chilled cucumber raita on the side.

This Chicken Biryani is a harmonious blend of spices, tender chicken, and aromatic rice, offering a delightful culinary experience with every bite. Enjoy!