Chicken Biryani

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R

Ryan Peterson

Community member

Difficulty
Medium 👍
Preparation
30 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
⅜ tbsp
Garlic, minced
⅜ tbsp
Ginger, minced
Ÿ
Roma tomatoes, grated
1⅝
Chicken thighs, 1" dice
⅜
Yellow onion, 1/2 inch dice
⅜
Green bell pepper, sliced
Ÿ cups
Basmati rice, rinsed
1Πtbsp
Olive oil or ghee
Πcup
Water
Ÿ tsp
Salt
⅛ tsp
Cayenne
Πtsp
Black pepper
Ÿ tsp
Garam masala
⅜ tsp
Coriander
Πtsp
Turmeric
⅜ tsp
Cumin
Πtsp
Cinnamon
1⅝ cups
Chicken broth

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  • Step 1/9

    • 1ÂŒ 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.

  • Step 3/9

    • ⅜ Yellow onion, 1/2 inch dice

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

  • Step 4/9

    • ⅜ tbsp Garlic, minced
    • ⅜ tbsp Ginger, minced
    • Ÿ Roma tomatoes, grated
    • ÂŒ 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.

  • Step 6/9

    • ⅜ Green bell pepper, sliced
    • Ÿ tsp Salt
    • ⅛ tsp Cayenne
    • ÂŒ tsp Black pepper
    • Ÿ tsp Garam masala
    • ⅜ tsp Coriander
    • ÂŒ tsp Turmeric
    • ⅜ tsp Cumin
    • ÂŒ 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.

  • Step 8/9

    • Ÿ 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.

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