Better Than The Restaurant: Chicken Biryani Recipe

Biryani is an entire culture in itself. The spices, the colours and the overall aromas that emit from this dish reminds us of how the Royal families of India

India and Pakistan would indulge for special gatherings and feasts.

Considering how tedious the process is in order to craft a balanced biryani - frying garnishes separately, combining a variety of mixed spices, blended together, followed by a main meat/protein.

It makes sense as to why biryani has been considered a delicacy in the South Asian community, for over decades.

Differing from state to state throughout the Indian subcontinent, biryani is a combination of a variety of different spices, rice and meat (chicken, lamb, beef, etc) in addition to eggs and or potatoes depending on the region.

A special thank you to the following brands for helping us create a flavourful homemade biryani:

Boneless Skinless Chicken Thighs: @maplelodgefarms

Rice: @TildaCanada + @TildaRice

Ghee: @brarsfoodculture

Dahi: @hansdairy

Spices:

@mdhspicesofficial

@shanfoods + @shanfoodsglobal

@kissaninternational

Ingredients include:

• 2 cups parboiled long grain basmati rice

• 2 lbs boneless skinless chicken thighs

For marinade:

• 2/3 cups yogurt

• 1 tablespoon vegetable oil

• 1 and 1/2 tablespoons of ginger garlic paste

• 1 teaspoon salt

• 1 teaspoon turmeric powder

• 1 teaspoon red chilli powder

• 1 teaspoon garam masala

• 1/4 teaspoon cinnamon powder

• 1 teaspoon coriander powder

• Whole spices: (for sauteing)

• 3-4 cloves

• 3-4 green cardamom

• 1 black cardamom

• 1 tablespoon cumin seeds

• 2-3 bay leaves

• 1-2 star anise

• 1-2 cinnamon sticks

For garnish:

• 1 large onion (sliced thinly and deep fried)

• 2 tablespoons ghee

• 1 pinch saffron (soaked in 2 tbsps of hot milk)

• 1 cup coriander (chopped)

• 1/4 mint leaves
  

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