- 1 (8 ounce) container whole milk yogurt
- 6 cloves garlic, crushed
- 2 teaspoons finely grated ginger root
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- salt to taste
- 2 pounds skinless, boneless chicken breast halves
- 6 cups basmati rice
- 1 pinch saffron
- 7 3/4 cups water, divided
- 1/4 cup olive oil, divided
- 3 onions, sliced, separated into rings
- 3 tomatoes, sliced
- 6 whole cloves
- 5 cardamom pods
- 3 cinnamon sticks
- 1 tablespoon cumin seeds
- 2 tablespoons prepared masala curry sauce
- Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
- Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
- Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
- Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
- Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
- Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.
04/13/2018
recipepes.com
Biryani with Yogurt Marinated Chicken, recipe
PT15M
PT1H
5
455 calories
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