Recipe provided By Sidra Muntaha
Biryani is a classic Indian mixed rice dish that is part of the Indian Mughlai culinary tradition, which traces its roots to central Asian cuisine and a rich fusion with Indian flavors and techniques.It is prepared with layers of fluffy basmati rice, marinated meat or chicken, browned onions, cilantro, mint, yogurt, saffron, ghee and spices.
The Word Biryani Originates from the Persiam language,from a word called Birian; which means fries before cooking, the origins of the dish are not clear but it is very popular throughout the middle east and comes in different varieties (Kaachi Biryani, Hyderbadi Biryani).
3 tablespoons olive oil or ghee if available
4 chicken thighs boneless and skinless, cut into 1″ chunks
1 yellow onion cut into 1/2-inch dice
1 tablespoon garlic minced
1 tablespoon ginger minced
2 Roma tomatoes grated
1/2 cup water
1 green bell pepper sliced
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups chicken broth
2 cups basmati rice rinsed and drained
1.Add olive oil in a large dutch oven over medium-high heat
2.Add the chicken and cook until browned on both sides.
Add in the onion, and cook until translucent, about 3-4 minutes.
3.Stir in garlic, ginger, tomatoes, and 1/2 cup water.
Bring to a simmer, and cook until the water has evaporated about 20 minutes.
4.Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon, stirring well.
5.Add in the chicken broth and bring to a boil. Add in the basmati rice, reduce to low heat, and cook (covered) for 18-20 minutes.
6.Turn off the heat and let sit, covered, for five minutes before opening and serving.