Chicken Biryani Recipe by Lance Wilson
Cooking Instructions 120 mins 1 Pretty heat the oven to 350 F 2 Mix the yogurt, ginger and garlic in a medium bowl and then coat the chicken with the mixture. Allow to marinate for up to 2 hours. 3 Heat the milk to steaming in a small bowl and add the saffron to steep while the rest is being prepared. 4 Saute the onion in the ghee in a Dutch oven or a deep oven proof skillet with a lid. 5 I used Shan biryani seasoning at the recommendation of my friend who grew up with this. I'm sure you could also use any recipe for biryani seasoning found online. 6 When the onions are starting to brown, add the spices and continue cooking, scraping the bottom for ~1 min 7 Add the chicken and yogurt mixture to the onions and continue to cook ~ 5 min, flipping once and scraping the bottom of the pan. Remove from heat. 8 Add the whole spices, salt and 2 quarts water to a 3 quart pot. Bring to a boil. 9 Add the rice to the water and bring to a boil. Boil two minutes, and then drain, reserving the whole spices. 10 Add the drained Rice and the reserved spices to the chicken. 11 Drizzle the saffron milk over the rice. 12 Place a wetted wax paper sheet on the top of the rice. 13 Soak and ring out a dish towel and then place on top of the wax paper. 14 Place a lid on dutch oven and bake 1 hour at 350. Turn the oven off and then let dish sit inside the oven another 30 min. 15 Serve with yogurt mixed with cucumbers or preserved curried limes. 1 Pretty heat the oven to 350 F 1 Pretty heat the oven to 350 F 2 Mix the yogurt, ginger and garlic in a medium bowl and then coat the chicken with the mixture. Allow to marinate for up to 2 hours. 2 Mix the yogurt, ginger and garlic in a medium bowl and then coat the chicken with the mixture. Allow to marinate for up to 2 hours. 3 Heat the milk to steaming in a small bowl and add the saffron to steep while the rest is being prepared. 3 Heat the milk to steaming in a small bowl and add the saffron to steep while the rest is being prepared. 4 Saute the onion in the ghee in a Dutch oven or a deep oven proof skillet with a lid. 4 Saute the onion in the ghee in a Dutch oven or a deep oven proof skillet with a lid. 5 I used Shan biryani seasoning at the recommendation of my friend who grew up with this. I'm sure you could also use any recipe for biryani seasoning found online. 5 I used Shan biryani seasoning at the recommendation of my friend who grew up with this. I'm sure you could also use any recipe for biryani seasoning found online. 6 When the onions are starting to brown, add the spices and continue cooking, scraping the bottom for ~1 min 6 When the onions are starting to brown, add the spices and continue cooking, scraping the bottom for ~1 min 7 Add the chicken and yogurt mixture to the onions and continue to cook ~ 5 min, flipping once and scraping the bottom of the pan. Remove from heat. 7 Add the chicken and yogurt mixture to the onions and continue to cook ~ 5 min, flipping once and scraping the bottom of the pan. Remove from heat. 8 Add the whole spices, salt and 2 quarts water to a 3 quart pot. Bring to a boil. 8 Add the whole spices, salt and 2 quarts water to a 3 quart pot. Bring to a boil. 9 Add the rice to the water and bring to a boil. Boil two minutes, and then drain, reserving the whole spices. 9 Add the rice to the water and bring to a boil. Boil two minutes, and then drain, reserving the whole spices. 10 Add the drained Rice and the reserved spices to the chicken. 10 Add the drained Rice and the reserved spices to the chicken. 11 Drizzle the saffron milk over the rice. 11 Drizzle the saffron milk over the rice. 12 Place a wetted wax paper sheet on the top of the rice. 12 Place a wetted wax paper sheet on the top of the rice. 13 Soak and ring out a dish towel and then place on top of the wax paper. 13 Soak and ring out a dish towel and then place on top of the wax paper. 14 Place a lid on dutch oven and bake 1 hour at 350. Turn the oven off and then let dish sit inside the oven another 30 min. 14 Place a lid on dutch oven and bake 1 hour at 350. Turn the oven off and then let dish sit inside the oven another 30 min. 15 Serve with yogurt mixed with cucumbers or preserved curried limes. 15 Serve with yogurt mixed with cucumbers or preserved curried limes. 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