Chicken Biryani | Recipe | Kitchen Stories

Ingredients

• Step 1/9 1¼ tbsp Olive oil or ghee Add olive oil in a large dutch oven over medium-high heat.
• 1¼ tbsp Olive oil or ghee
• Step 2/9 1⅝ Chicken thighs, 1" dice Add the chicken and cook until browned on both sides.
• 1⅝ Chicken thighs, 1" dice
• Step 3/9 ⅜ Yellow onion, 1/2 inch dice Add in the onion, and cook until translucent, about 3-4 minutes.
• ⅜ Yellow onion, 1/2 inch dice
• Step 4/9 ⅜ tbsp Garlic, minced ⅜ tbsp Ginger, minced ¾ Roma tomatoes, grated ¼ cup Water Stir in garlic, ginger, tomatoes, and 1/2 cup water.
• ⅜ tbsp Garlic, minced
• ⅜ tbsp Ginger, minced
• ¾ Roma tomatoes, grated
• ¼ cup Water
• Step 5/9 Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
• ⅜ Green bell pepper, sliced
• ¾ tsp Salt
• ⅛ tsp Cayenne
• ¼ tsp Black pepper
• ¾ tsp Garam masala
• ⅜ tsp Coriander
• ¼ tsp Turmeric
• ⅜ tsp Cumin
• ¼ tsp Cinnamon
• Step 7/9 1⅝ cups Chicken broth Add in the chicken broth and bring to a boil.
• 1⅝ cups Chicken broth
• Step 8/9 ¾ cups Basmati rice, rinsed Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
• ¾ cups Basmati rice, rinsed
• Step 9/9 Turn off the heat and let sit, covered, for 5 minutes before opening and serving.