Chicken Biryani

Ingredients

• 1 ⅓ lb. (600g) boneless, skinless chicken thighs, diced
• 1 C (200g) basmati rice, well washed
• 2 Tbsp + 1 tsp ghee or vegetable oil
• 2 bay leaves, 2 cinnamon sticks, 4 cardamom pods, 4 cloves
• 2 red onions, thinly sliced
• 2 tomatoes, chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 ½ tsp coriander
• 1 tsp turmeric
• 1 tsp cayenne
• 1 tsp garam masala
• ½ tsp cumin seeds (or ground)
• ½ tsp black pepper
• Salt to taste
• 3 Tbsp coconut milk
• 1 ¼ C chicken broth
• Garnish with cilantro, mint, lime, Greek yogurt

Directions

• Preheat oven to 320F
• Soak rice: Rinse well, then soak in cold water for 20 minutes (minimum)
• Bloom spices: Heat 1 tsp oil; fry bay leaves, cinnamon, cardamom, cloves for about 5 seconds, set aside
• Chicken masala - 10 minutes: heat 2 Tbsp oil, fry onions for 3 minutes. Add ginger & garlic for 1 minute, tomatoes for 5 minutes. Mix spices with 1-2 Tbsp water, toss with chicken 1-2 minutes (do not cook through).
• Assemble: Add drained rice to dish. Pour coconut milk & broth; stir. Tuck in whole spices.
• Bake: Cover & back at 320F for 35-45 minutes. Check at 35 minutes, if rice isn’t cooked, then add 2-4 Tbsp water or broth and bake 5-10 minutes.