Chicken Biryani

Step 1/9

• 1¼ tbsp Olive oil or ghee

Add olive oil in a large dutch oven over medium-high heat.

Step 2/9

• 1⅝ Chicken thighs, 1" dice

Add the chicken and cook until browned on both sides.

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• ⅜ Yellow onion, 1/2 inch dice

Add in the onion, and cook until translucent, about 3-4 minutes.

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• ⅜ tbsp Garlic, minced
• ⅜ tbsp Ginger, minced
• ¾ Roma tomatoes, grated
• ¼ cup Water

Stir in garlic, ginger, tomatoes, and 1/2 cup water.

Step 5/9

Bring to a simmer, and cook until the water has evaporated, about 20 minutes.

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• ⅜ Green bell pepper, sliced
• ¾ tsp Salt
• ⅛ tsp Cayenne
• ¼ tsp Black pepper
• ¾ tsp Garam masala
• ⅜ tsp Coriander
• ¼ tsp Turmeric
• ⅜ tsp Cumin
• ¼ tsp Cinnamon

Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.

Step 7/9

• 1⅝ cups Chicken broth

Add in the chicken broth and bring to a boil.

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• ¾ cups Basmati rice, rinsed

Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.

Step 9/9

Turn off the heat and let sit, covered, for 5 minutes before opening and serving.