Chicken Tikka Biryani

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• 3/4 cup plain yogurt
• 2 tablespoons tikka masala paste or 1 tablespoon each garam masala and paprika
• 1 tablespoon ginger-garlic paste
• 3 cups basmati rice, rinsed until water runs clear and soaked 20 minutes
• 1/4 teaspoon saffron threads soaked in 1/4 cup warm milk
• 2 large onions, thinly sliced
• 1/2 cup vegetable oil, for frying onions
• 4 green cardamom pods
• 1 cinnamon stick
• 3 whole cloves
• 2 bay leaves
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 4 tablespoons ghee, melted

Instructions

1. In a large bowl, combine the chicken with the yogurt, tikka masala paste, ginger-garlic paste, and 1 teaspoon salt; cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
2. Heat 1/2 cup vegetable oil in a skillet over medium heat and fry the sliced onions, stirring often, for 12-15 minutes until deep golden brown and crisp; drain on paper towels and reserve the flavored oil.
3. Preheat the broiler or a grill pan to high; thread or spread the marinated chicken on a foil-lined sheet and cook for 10-12 minutes, turning once, until charred at the edges and an internal temperature of 165 degrees F is reached; set aside.
4. Bring a large pot of water to a boil with the cardamom, cinnamon stick, cloves, bay leaves, and 2 tablespoons salt.
5. Add the soaked and drained rice and boil for 6-7 minutes until it is about 70 percent cooked (firm in the center, tender outside), then drain immediately.
6. In a heavy-bottomed pot or Dutch oven, spread 2 tablespoons of the reserved onion oil, then layer half the parboiled rice on the bottom.
7. Scatter the charred chicken evenly over the rice, then sprinkle with half the fried onions, half the cilantro, and half the mint.
8. Add the remaining rice on top in an even layer, then drizzle the saffron milk evenly over the surface and pour the melted ghee around the edges.
9. Top with the remaining fried onions, cilantro, and mint.
10. Cover the pot tightly with a lid (seal the edge with foil first if it isn't snug) and cook over low heat for 20-25 minutes until steam is visibly escaping and the rice is fully tender.
11. Remove from the heat and let the biryani rest, covered, for 10 minutes without opening the lid.
12. Uncover and gently fluff with a fork, mixing from the bottom up in sections so the chicken and rice layers combine without mashing the grains, then serve hot.

Nutrition

Calories	610
Protein	36 g
Fat	24 g
Carbs	62 g
Fiber	3 g
Sodium	780 mg

Estimated per serving