Biryani of the Royal Court Recipe

Description:

A vibrant, aromatic dish with layers of fragrant basmati rice interspersed with tender, flavorful chicken. The saffron milk adds a rich golden hue and a subtle floral aroma. Toasted almonds and pistachios provide a delightful crunch, complementing the soft texture of the rice and chicken. The overall appearance is one of luxurious abundance, reflecting the richness of the dish. The colors range from the golden yellow of the saffron-infused rice to the deep brown of the spiced chicken, creating a visually appealing contrast. The aroma is intense and inviting, filled with the warm spice notes of cumin, coriander, and garam masala, intertwined with the delicate fragrance of saffron and the freshness of cilantro and mint.

Ingredients:

• - 1 lb basmati rice, soaked in water for 30 minutes
• - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, minced
• - 1 tsp turmeric powder
• - 1 tsp cumin powder
• - 1 tsp coriander powder
• - 1/2 tsp red chili powder (adjust to taste)
• - 1/4 tsp garam masala
• - 1/4 cup chopped cilantro
• - 1/4 cup chopped mint
• - 2 cups chicken broth
• - 1/2 cup plain yogurt
• - 1/4 cup vegetable oil
• - 1/2 cup saffron threads, soaked in 1/4 cup warm milk for 20 minutes
• - 1/2 cup sliced almonds, toasted
• - 1/4 cup chopped pistachios, toasted
• - Salt to taste
• - 2 bay leaves
• - 3 green cardamom pods
• - 2 black cardamom pods
• - 2 cinnamon sticks

Instructions:

1. 1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the bay leaves, green cardamom pods, black cardamom pods, and cinnamon sticks. Sauté for 30 seconds until fragrant.
2. 2. Add the chopped onions and sauté until golden brown, about 7-8 minutes. Add the minced garlic and ginger, and sauté for another minute until fragrant.
3. 3. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. Stir in the turmeric powder, cumin powder, coriander powder, red chili powder, garam masala, and salt. Cook for 2 minutes, stirring constantly, until fragrant.
4. 4. Stir in the plain yogurt and cook for 2 minutes, stirring continuously to prevent burning.
5. 5. Add the soaked basmati rice to the pot and stir to combine with the chicken and spice mixture. Gradually pour in the chicken broth, ensuring all the rice is submerged. Bring the mixture to a boil.
6. 6. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
7. 7. After 15-18 minutes, remove from heat and let it sit, covered, for 10 minutes. This allows the rice to steam and finish cooking.
8. 8. Gently fluff the rice with a fork. Stir in the saffron milk, chopped cilantro, and mint. Garnish with toasted almonds and pistachios. Serve hot.