Faux Chicken Biryani

Recipe

23 INGREDIENTS • 15 STEPS • 1HR

Faux Chicken Biryani

5

2 ratings

While a “real biryani" is easy enough to prepare, this one is even easier. This dish is the perfect way to utilize leftover rice and at the same time get a dish that is wonderful, flavorful and beautiful.

Faux Chicken Biryani

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

While a “real biryani" is easy enough to prepare, this one is even easier. This dish is the perfect way to utilize leftover rice and at the same time get a dish that is wonderful, flavorful and beautiful.

1HR

Total Time

$4.61

Cost Per Serving

Ingredients

Servings

2

US / Metric

8

1 cup

Yogurt

1 Tbsp

1 tsp

Ground Turmeric

1/4 tsp

Saffron Threads

1/4 cup

Warm Milk

1/4

Large Red Onion, julienned

1/2

Cucumber, sliced

1 Tbsp

Apple Cider Vinegar

to taste

to taste

Cayenne Pepper

1

Large White Onion, julienned

2 Tbsp

or Peanut Oil or Unsalted Butter

1 cup

Canned Diced Tomatoes

1/2

Cinnamon Stick

3

Chili Peppers

1

1 Tbsp

Ground Cumin

1 Tbsp

Ground Coriander

1 1/3 cups

4 cups cooked rice per 2 servings

1/2 Tbsp

2 Tbsp

Chopped Fresh Cilantro

1 tsp

Chopped Fresh Mint Leaves

Nutrition Per Serving

VIEW ALL

Calories

1278

Fat

37.1 g

Protein

106.2 g

Carbs

127.6 g

Faux Chicken Biryani

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Author's Notes

Requires overnight marination.

Cooking InstructionsHide images

step 1

Marinade Chicken Thighs (8) in Yogurt (1 cup), Garam Masala (1 Tbsp) and 1 Ground Turmeric (1 tsp) overnight.

step 1 Marinade Chicken Thighs (8) in Yogurt (1 cup), Garam Masala (1 Tbsp) and 1 Ground Turmeric (1 tsp) overnight.

step 2

Steep Saffron Threads (1/4 tsp) threads in Milk (1/4 cup).

step 2 Steep Saffron Threads (1/4 tsp) threads in Milk (1/4 cup).

step 3

Marinate Red Onion (1/4) and Cucumber (1/2) in Apple Cider Vinegar (1 Tbsp) and Kosher Salt (to taste) and Cayenne Pepper (to taste).

step 3 Marinate Red Onion (1/4) and Cucumber (1/2) in Apple Cider Vinegar (1 Tbsp) and Kosher Salt (to taste) and Cayenne Pepper (to taste).

step 4

Saute White Onion (1) in Ghee (2 Tbsp).

step 4 Saute White Onion (1) in Ghee (2 Tbsp).

step 5

Add Canned Diced Tomatoes (1 cup), Cinnamon Stick (1/2), Chili Peppers (3), Bay Leaf (1), Ground Cumin (1 Tbsp), Ground Coriander (1 Tbsp), saute until fragrant.

step 5 Add Canned Diced Tomatoes (1 cup), Cinnamon Stick (1/2), Chili Peppers (3), Bay Leaf (1), Ground Cumin (1 Tbsp), Ground Coriander (1 Tbsp), saute until fragrant.

step 6

Add the chicken, season with Kosher Salt (to taste). Cover and cook over medium-low heat for 15 minutes.

step 6 Add the chicken, season with Kosher Salt (to taste). Cover and cook over medium-low heat for 15 minutes.

step 7

Flip the chicken.

step 7 Flip the chicken.

step 8

Cover, cook slowly for another 15 minutes.

step 8 Cover, cook slowly for another 15 minutes.

step 9

At this point, check the chicken for doneness, the temperature should be at 155 degrees F (68 degrees C) on the bone.

step 9 At this point, check the chicken for doneness, the temperature should be at 155 degrees F (68 degrees C) on the bone.

step 10

Top with half the cooked White Rice (1 1/3 cups).

step 10 Top with half the cooked White Rice (1 1/3 cups).

step 11

Drizzle with half the saffron milk, sprinkle with half the Garam Masala (1 tsp), half the Fresh Cilantro (1 Tbsp), and half of the Fresh Mint Leaves (1/2 tsp).

step 12

Repeat with the other half of the rice, the other half of the saffron milk, then sprinkle with the remaining Garam Masala (1 tsp), Fresh Cilantro (1 Tbsp), and Fresh Mint Leaves (1/2 tsp).

step 12 Repeat with the other half of the rice, the other half of the saffron milk, then sprinkle with the remaining Garam Masala (1 tsp), Fresh Cilantro (1 Tbsp), and Fresh Mint Leaves (1/2 tsp).

step 13

Cover and cook over medium-low heat for another 5 minutes, or until the rice is heated through. Let the dish rest, covered, for another 5 minutes before serving

step 13 Cover and cook over medium-low heat for another 5 minutes, or until the rice is heated through. Let the dish rest, covered, for another 5 minutes before serving

step 14

Plate the rice on a serving platter. Top the rice with the chicken, garnish with the cucumber and red onions, and serve warm.

step 14 Plate the rice on a serving platter. Top the rice with the chicken, garnish with the cucumber and red onions, and serve warm.

step 15

Serve and enjoy!

step 15 Serve and enjoy!

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