Biryani Shopping List and Instructions

Biryani  Shopping List

• 3-4 Tbs ghee or any cooking oil of your choice
• 1 lb boneless skinless chicken thighs, cut in half
• 2 cups Basmati rice (wash 4-5 times & soak in water for at least 30 mins.)
• 2 medium onions (1/2 cut into 4 equal parts; rest - thinly sliced)
• 1 small tomato, chopped
• 7 garlic cloves (4 cloves smashed or sliced; rest – chopped)
• 2” ginger (1” thinly sliced; rest – grated)
• 3 cups of water
• ½ cup plain Greek yogurt or 1 (5.3 oz.), single serving size

Biryani Cooking Instructions:

Prep time: 7-10 mins. Cook time: 50 mins. Serves: 4-6
Spice level: Mild-Medium Cuisine: South Asian Course:
Main

There are two steps: making the stock and cooking the rice
in the stock along with the meat.

Step 1: Make the stock
From Seasoning Mix packet #1, using a rolling pin or
mortar & pestle, crush the black cardamom pods including
the seeds and rest of the spices so they crack open. Add
contents of this Seasoning Mix along with the smashed/
sliced garlic, thinly sliced ginger, half onion cut into 4
parts, water and chicken to a deep pot. Bring all ingredients
to a boil on high heat, cover, and simmer on low heat until
chicken is tender, approx. 10-12 minutes. Remove chicken
pieces and set aside. Strain and reserve chicken stock.

Step 2: Make the Biryani
In Dutch oven or other large, heavy-bottomed pot, heat oil
over medium heat until hot but not smoking. Add sliced
onions and sauté till golden brown 12-15 minutes stirring
frequently. Add chopped garlic, grated ginger, and
tomatoes. Sauté until tomatoes are tender 3-4 minutes. Add
contents of Seasoning Mix packet #2, mix well about a
minute, till fragrant and spices are infused well (add 1-2
Tbs of water, as needed, to keep mixture moist).
Add cooked chicken pieces and yogurt, mix well and cook
for 3-4 minutes. Strain soaked rice and add, along with
reserved stock from earlier. Mix well to incorporate. Turn
heat to high, cook uncovered until mixture comes to a boil,
then turn heat to medium high stirring frequently for 8-12
minutes until the water is mostly absorbed. Cover the pot
with foil and then tightly fitted lid, to allow steam cooking
process, cook on low for 8-12 minutes or till rice is done.
Turn off heat, let Biryani rest for another 8-10 minutes
before removing the lid. Fluff the rice with fork.
Discard bay leaves and whole chili before serving. Garnish
with garam masala or freshly ground black pepper.
Accompaniment: Salad, steamed broccoli, or any other
side vegetable.
Storage: Several days in the refrigerator or in the freezer
for several weeks (thaw before heating). Splash of water
will help retain moisture when reheating.

Recipe Notes:
• You can use bone in meat, adjust weight and cooking
time in Step 1.
• Use of heavy-bottom pot allows heat to distribute and
cook ingredients more evenly and to avoid burn.
• Breast meat is a good substitute in this recipe,
however, thigh meat is preferred due to its high
moisture content.
• You can use spices left from stock in the main dish,
making the dish rich in flavor. Ideal time to
incorporate is when adding reserved stock to the dish.
Remove husk from black cardamom prior to serving.
• You can use the whole dry red chili (provided) during
the cooking process. Break into half for extra heat or
leave it whole for an additional mild flavor. Plain
yogurt can be served on the side to turn down the heat
if it gets too spicy.
• Meat substitute: hand full of cut green beans, one
medium (1/3 cup) carrot - chopped, one medium
potato - cubed, one bell pepper - cubed and 1/4 cup of
green peas. Adjust cooking time during Step 1, to
allow partial cooking.