Indian Chicken Biryani

simplyrecipes.com

Jodi Maguire

subheading: For the chicken:

2 teaspoons ginger garlic paste, divided

1 teaspoon turmeric powder

2 to 3 whole chilis, sliced ( jalapeno, serrano or cayenne)

¼ cup plain whole milk yogurt

1 teaspoon olive oil

1 ½ pounds bone-in chicken pieces ( drumsticks or whole thighs)

1 tablespoon ghee (clarified butter) or unsalted butter

⅓ cup finely chopped red onion (about ¼ of a large onion)

subheading: For the rice:

2 cups long grain basmati rice

3 to 4 whole black cardamom pods

3 to 4 whole green cardamom pods

2-inch cinnamon stick

1 teaspoon whole peppercorns

1 to 2 bay leaves

Kosher salt, to taste

subheading: For the saffron milk:

½ teaspoon saffron threads

⅓ cup milk, cold or room temperature

subheading: For the fried onions:

1 cup cooking oil

1 cup thinly sliced red onion (about ¾ of a large onion)

subheading: To assemble the biryani:

1 teaspoon ghee (clarified butter) or unsalted butter

¼ cup cilantro, coarsely chopped

¼ cup mint, coarsely chopped

¼ cup whole milk plain yogurt

1 ½ teaspoons garam masala

2 to 3 tablespoons pomegranate arils (seeds)

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