Ingredients and Weight:
- Basmati rice: 2 cups (500g)
- Chicken thighs (boneless, skinless): 1.5 lbs (680g)
- Plain yogurt: 1 cup (240ml)
- Ginger-garlic paste: 2 tbsp (30g)
- Turmeric powder: 1 tbsp (15g)
- Red chili powder: 1 tbsp (15g)
- Garam masala: 2 tsp (10g)
- Coriander powder: 1 tsp (5g)
- Cumin powder: 1 tsp (5g)
- Salt to taste
- Vegetable oil: 2 tbsp (30ml)
- Onion: 1 large (200g)
- Green bell pepper: 1 small (100g)
- Red bell pepper: 1 small (100g)
- Tomatoes: 2 medium (300g)
- Green peas: 1 cup (200g)
- Saffron strands: 10-12 threads soaked in 2 tbsp warm milk
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Marinate the chicken in the yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, coriander, cumin, and salt for at least 30 minutes.
- Heat the oil in a large skillet or Dutch oven over medium heat.
- Add the onions and sauté until translucent.
- Add the bell peppers and tomatoes and cook until softened.
- Stir in the marinated chicken and cook until browned on all sides.
- Add the green peas and saffron-infused milk to the pot.
- In a separate pot, bring water to a boil and add the basmati rice. Cook for 10-12 minutes, or until the rice is tender but still firm to the bite.
- Drain the rice and set it aside.
- Spread half of the rice over the chicken mixture in the pot.
- Top with the remaining rice.
- Drizzle with melted butter or vegetable stock for moisture.
- Cover and cook over low heat for 20-25 minutes, or until all the liquid is absorbed and the rice is fluffy.
Nutritional Information:
- Calories: 350 per serving (1 cup cooked rice)
- Protein: 25g
- Carbohydrates: 50g
- Fat: 15g
Dish Characteristics:
- Aromatic and flavorful with a touch of heat
- Colorful and visually appealing
- A blend of Indian spices and American-style ingredients
- A perfect main course for a special occasion or a hearty dinner
User Comments:
- "This biryani was a hit with my family! It had the perfect balance of spices and American flavors."
- "The chicken was so tender and juicy, and the rice was cooked to perfection."
- "I especially loved the addition of bell peppers and tomatoes, which gave it a refreshing twist."
- "This dish is easy to make and a great way to experience Indian cuisine."
- "I plan on making this biryani again and again!"
Special Precautions and Tips:
- Use high-quality basmati rice for the best flavor and texture.
- If you can't find boneless, skinless chicken thighs, you can use breasts or drumsticks instead.
- Add more chili powder or cayenne pepper to taste if desired.
- Let the biryani rest for 10-15 minutes before serving to allow the flavors to meld.
- Serve with yogurt or raita on the side to balance the spiciness.
