Ingredients

The following ingredients have 9 Servings
  • 1/2 cup ghee
  • 3 whole cloves
  • 2 cinnamon sticks
  • 4 smashed cardamom pods
  • 1 extra large onion (1 lb) diced
  • ——
  • 1 cup yogurt (don’t use low or no-fat)
  • 1 cup cilantro
  • 1 cup fresh mint
  • 2-inch piece of ginger, sliced
  • 2 large garlic cloves
  • ——-
  • 1 Tablespoon turmeric
  • 2 Tablespoons ground cumin
  • 2 Tablespoons ground coriander
  • 1 teaspoon chili powder
  • 2 1/2 teaspoons kosher salt
  • ——–
  • 3-4 sliced green chilis (split lengthwise)
  • 1 lb diced tomatoes (3 medium tomatoes)
  • ——
  • ¼ cup oil
  • 2 pounds chicken thigh meat (either boneless skinless, or bone-in, skin on) cut into pieces, salted. or substitute chickpeas, 3 cans rinsed and drained.
  • 3 cups washed Basmati rice
  • 3 cups chicken stock or water
  • ——-
  • ¼ cup raisins
  • ½ cup cashews
  • —–
  • Garnish with fresh cilantro and Cilantro Coconut Yogurt Sauce:
  • ———–
  • 1 cup yogurt
  • ¼ cup flaked coconut or fresh grated coconut ( see above)
  • 4 green chilis
  • 1 bunch cilantro
  • 1 inch ginger
  • ½ teaspoon salt
  • ——-
  • 1 ½ teaspoon oil
  • 1 ½ teaspoon black gram dal
  • 1 teaspoon brown mustard seed
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon chili flakes
  • ¼ teaspoon asafoetida powder
  • a few curry leaves

Instruction

  • In a large dutch oven (one that has a tight-fitting lid) melt ghee over medium-high heat. Add cinnamon, cloves, crushed cardamom pods and diced onion. Saute 2 minutes and turn heat down to medium, stirring occasionally.
  • Place yogurt, cilantro, mint, ginger and garlic into the blender and blend, adding a little bit of water to get blender going, if necessary. Set aside.
  • Add dry spices and salt to the pan with the onion- turmeric, cumin, coriander, chili powder and salt. Stir for a minute or two, then pour in the yogurt mixture from the blender. Add the tomatoes and the split chilies. Cook over medium-low heat about 10 -15 minutes, or until oil separates.
  • Cut and salt the chicken, and add it to the pot, and continuing cooking, stirring occasionally, about 15 minutes, until chicken begins to brown and becomes tender. Slowly stir in ¼ cup oil.
  • Add the washed Basmati rice and the water. Double-check you’ve added the salt.
  • Stir just a bit. Bring to a boil. Continue simmering over medium heat, uncovered until most of the water has evaporated. Be patient. Once it looks like the photo above its ready to cover.
  • Lower the heat to lowest setting.
  • Cover the pot with a moist cloth, and place the lid over top, bringing the corners of the cloth towards the lid handle (to prevent a fire). Cook on the lowest heat for 30 minutes, then at this point, check rice for tenderness or continue cooking until the rice is tender ( another 10-20 minutes).
  •  Place the yogurt, coconut, chilies, cilantro, ginger and salt in a blender and blend. Place in a bowl and make the finishing oil.
  • In a small skillet, heat the oil, and add the spices. When the mustard seeds begin popping, after 30 seconds or so, pour over the yogurt sauce.
  • The Chicken Biriyani is done when the rice is tender. Once tender, give a stir, and adjust the salt, adding more if necessary. Serve with the yogurt sauce on the side and fresh cilantro leaves.
  • Enjoy!