Chicken Biryani
Ingredients:
1 ½ cups basmati rice
¼ cup olive oil
1 large onion, thinly sliced
2 tomatoes, chopped
2 tbsp water
1 tbsp minced ginger
1 tbsp minced garlic
4 tbsp biryani masala of your choice
1 tsp salt
1 tsp red chili powder
1 lb boneless and skinless chicken, cut into cubes
hard boiled eggs, halved
lemon slices
3 serrano chilies, halved
2 scallions, thinly sliced
3 cups water
chopped cilantro
chopped mint
Instructions:
Wash the basmati rice, and let it soak in water for about 20 minutes.
Add ¼ cup of olive oil to a pan on medium heat.
To the oil, add the sliced onion, and saute until they turn a dark brown color.
Then remove about ¼ of the browned onions from the pan and set aside.
To the pan, add the chopped tomatoes and water, and cook until the tomatoes have softened.
Add the ginger and garlic, biryani masala, salt, and red chili powder.
Cook the spices for 2 minutes, and then add the chicken and cook the chicken on medium heat.
Once the chicken is cooked through, add hard boiled eggs, lemon slices, serrano chilies, and scallions.
Then drain the rice, and add a layer of the rice in the pan.
Without stirring, pour 3 cups of water all over the pan.
Make sure all the rice is submerged, and bring to a boil.
Let the rice boil for 5 to 10 minutes until you see the rice start to float to the top of the pan.
Then top with a large handful of cilantro, chopped mint, and the fried onions you set aside earlier.
Cover the pan with a lid and lower the heat to low.
Let the rice cook for 15 to 20 minutes on low heat. Do not remove the lid in between!
The biryani is done when the water has evaporated and the rice is cooked through.
Fluff the rice, and mix everything together.
Serve straight out of the pan with raita and cucumber onion salad.