Quick chicken biryani (turmeric milk in place of saffron, boneless chicken)
Ethan Chlebowski · ♥ 23.6K likes · 994.4K views · 11 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
Heat enough olive oil to cover a skillet over medium heat for shallow frying.
- ½ whole large onion
- 2 whole bay leaves
Slice half the onion into very thin rings. Fry the bay leaves in the hot oil about 10 seconds, then add the onion rings and fry gently 8 to 10 minutes until they begin to brown.
- ½ whole onion
- 2 cloves garlic
- 1 inch ginger
- 5 whole cloves
- 10 whole black peppercorns
- 4 whole green cardamom pods
- ground cinnamon
- ½ tsp ground coriander
- ½ tsp whole poppy seeds
- 1 tsp ground cumin
- 12 g salt
- ½ whole lemon juice
In a food processor, combine the other half of the onion in chunks with garlic, ginger, cloves, black peppercorns, cardamom seeds, cinnamon, coriander, poppy seeds, cumin, salt and the lemon juice; pulse to a paste.
- 113 g plain yogurt
- chicken thigh pieces
Mix the paste into the yogurt, then add the chopped chicken thigh and mix well.
Remove half the fried onions with a slotted spoon and set aside; pour off half the remaining oil for garnishing.
Add the chicken and marinade to the oil in the pan and cook, stirring occasionally.
- water
- 120 g basmati rice
Boil the basmati rice in a pot of water 8 to 10 minutes to par-cook it.
- 1–2 tbsp milk
- turmeric powder
Preheat the oven to 300F. Warm the milk in the microwave and stir in the turmeric.
Take the chicken off the heat; drain the rice in a colander and spread it lightly over the chicken so it stays fluffy.
Pour over the turmeric milk, drizzle with some reserved onion oil and add the fried bay leaves.