Chicken Biryani With Saffron, Yogurt, & Caramelized Onions

Ingredients

• 8 to 10 chicken drumsticks (or 1 whole Chicken cut into 8 pieces or use any chicken part of your choice)
• 1 cup plain unsweetened yogurt (or buttermilk (mala) or sour cream)
• 2 teaspoons ginger (minced )
• 2 teaspoons garlic (minced)
• 1 teaspoon turmeric
• 1/4 tsp cloves
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon
• salt and black pepper (to taste)
• 1/2 teaspoon cayenne pepper (or add to taste)
• 3 medium onions ( sliced into half-moon or rings)
• Enough oil for deep frying
• 3 medium russet potatoes (peeled and quartered)
• Enough oil for deep frying
• 2 tablespoons ghee (oil or butter)
• 1 medium onion (diced)
• 3 tbsp tomato paste
• 5 large tomatoes (chopped)
• 2 bay leaves
• Fried potatoes
• Fried onion
• 1/2 to 1 cup chicken stock (or water optional)
• 2-1/2 cups Basmati rice (washed and drained)
• 4 to 4-1/2 cups water
• 5 cardamom pods
• 5 whole cloves
• 3 tablespoons ghee (oil or butter)
• salt to taste
• 20 strands saffron (subst. with turmeric, or food color)
• cooked basmati rice
• 3 tablespoon coriander (roughly chopped)
• Fried onion

Instructions

1. 1

   --- Chicken marinade ---

2. 2

   Place the chicken in a large bowl, and add the mala, ginger, garlic, turmeric powder, cloves, cardamom, cinnamon, cayenne pepper, salt, and black pepper. Mix well to ensure all the chicken pieces are covered in the marinade.

3. 3

   Cover the bowl and place it in the refrigerator to marinate for at least an hour. You can as well leave overnight. The longer, the better.

4. 4

   --- Fried Onion ---

5. 5

   Add enough oil to a deep pan on medium-high heat. Add the sliced onion and fry till golden—about 5 to 8 minutes. Stir constantly to prevent burning.

6. 6

   Remove from the oil and drain on a paper towel. Set aside.

7. 7

   --- Fried Potatoes: ---

8. 8

   Place the quartered potatoes in the same oil used for frying the onions and fry them until they become golden brown. They necessarily don't have to cook on the inside.

9. 9

   Once browned on all sides, remove from the oil and set aside.

10. 10

    --- The Stew ---

11. 11

    Melt the ghee over medium heat in a large saucepan. Add the onion and cook for about 3 minutes or until softened. Add the tomato paste and cook for about a minute, stirring constantly.

12. 12

    Stir in the diced tomatoes and bay leaves. Cover to let the tomatoes break down for about 10 to 15 minutes stirring occasionally.

13. 13

    Add the marinated chicken with all the marinade, stir gently, cover, and cook for about 15 minutes.

14. 14

    Stir in the fried onions (save some for serving) and potatoes. Adjust the salt and pepper and add some water if needed. Leave to cook further until the potatoes become tender.

15. 15

    --- Rice ---

16. 16

    Prepare the rice while the stew cooks - In a medium pot, bring the rice, water, cardamom, cloves, butter, and salt to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all the water is absorbed and the rice is tender.

17. 17

    If the rice is too firm, add a few more tablespoons of water and continue cooking for a few more minutes. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.

18. 18

    --- Layering and steaming ---

19. 19

    Sprinkle some fried onion over the cooked biryani stew, followed by the chopped coriander, then add the rice, then add the saffron water. Leave to steam on low heat for 10 to 15 minutes.

20. 20

    Remove from heat. Sprinkle with more coriander leaves.

21. 21

    Serve and enjoy