Mahmood Rice

Boneless Chicken Thigh Biryani

Tavuk Biryani
Cuisine Type
Indian Subcontinent Cuisine
Dish Type
Main Course
Main Ingredient
Chicken
Cooking Time
60+ minutes
Rice Variety
Sella Basmati Rice
Serves
4–6 people

How to Cook?

Place the chicken in a bowl; mix with 4 tbsp olive oil, yogurt, strained yogurt, garlic, salt, ground coriander, cumin, crushed ginger, crushed cardamom, and red chili powder. Cover with plastic wrap and marinate for at least 1 hour.
Heat 2 tbsp butter in a pot. Add the soaked rice and sauté for 5 minutes. Add 2 cups of hot water, 1.5 tsp salt, 3–4 cloves, 2 bay leaves, and 1 cinnamon stick. Stir, cover, and cook over low heat for 15 minutes.
In a separate pan, melt 3 tbsp butter, add the marinated chicken and grated carrot, and cook while stirring for 10 minutes.
Add a pinch of saffron to 100 ml (about ⅓ cup) milk, stir, and pour over the chicken. Cover and cook for another 10 minutes.
Spread the cooked rice over the chicken and mix gently; cover the pot with a kitchen towel and lid; cook for another 10 minutes on low heat.
Turn off the heat and let rest; then mix the rice and chicken together before serving.

Ingredients

For the rice
1.5 cups Mahmood Basmati rice
2 cups Hot water
2 tbsp Butter
3–4 Cloves
1 Cinnamon stick
2 Bay leaves
To taste Salt
For chicken marinade
4 pieces Boneless diced chicken thighs
3 tbsp Yogurt
1 tbsp Strained yogurt
4 tbsp Olive oil
1 tsp Crushed cardamom
1 tsp Cumin
1 tsp Red chili powder
1 tsp Freshly ground black pepper
2 tsp Salt
1.5 tsp Crushed ginger
1.5 tsp Ground coriander
3 cloves Crushed garlic
For cooking
3 tbsp Butter
1 Grated carrot
1/3 cup Milk
A pinch Saffron

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