Aromatic Chicken Biryani Blend (Printable Version)

Tender chicken combined with fragrant basmati rice and a medley of toasted spices, nuts, and dried fruits.

# Ingredients Required:

→ Grains

01 - 200 g basmati rice

→ Aromatics and Herbs

02 - 2 cloves garlic, minced
03 - Thumb-sized piece (approx. 15 g) fresh ginger, minced
04 - 1 green chili, halved and chopped, seeds removed
05 - Half bunch fresh cilantro, chopped (reserve some for garnish)
06 - 1 onion, peeled and sliced

→ Whole Spices

07 - 2 tsp cumin seeds
08 - 1 tsp coriander seeds
09 - 2 whole cloves
10 - 4 green cardamom pods
11 - 1 laurel leaf
12 - 1 cinnamon stick
13 - 1/2 tsp turmeric powder

→ Spice Paste Ingredients

14 - 1 tbsp tomato paste
15 - 10 cashew nuts
16 - 30 g coconut flakes
17 - 1 tsp garam masala
18 - 1 tsp brown sugar
19 - 2 tbsp coconut oil
20 - Salt, to taste

→ Protein

21 - 300 g boneless, skinless chicken breasts or thighs, cut into cubes or strips

→ Fats and Liquids

22 - 2 tbsp ghee
23 - 450 ml chicken broth

→ Dried Fruits

24 - 1/4 cup (approx. 40 g) raisins
25 - 1/4 cup (approx. 40 g) dried cranberries

# Guide to Cooking:

01 - Rinse basmati rice 4 to 5 times until the water runs clear. Drain thoroughly and soak in water for 20 minutes.
02 - Peel and mince garlic and ginger. Halve the green chili, remove seeds, and chop finely. Chop fresh cilantro, reserving some for garnish.
03 - In a dry pan, toast cumin seeds, coriander seeds, whole cloves, and 2 cardamom pods over medium heat for 2 minutes until fragrant. Cool slightly and grind to a fine powder.
04 - Combine ground spices, garlic, ginger, chili, chopped cilantro, tomato paste, cashew nuts, coconut flakes, garam masala, coconut oil, salt, and brown sugar in a food processor. Pulse until a smooth spice paste forms, adding water or oil as needed for consistency.
05 - Peel and slice the onion. Cut chicken into cubes or strips.
06 - Drain soaked basmati rice well to remove excess water.
07 - Heat ghee in a heavy-bottomed pot over medium heat. Add sliced onion, laurel leaf, cinnamon stick, and the remaining 2 cardamom pods. Fry gently for 10 minutes until onions soften and spices become aromatic.
08 - Add turmeric powder, cubed chicken, and prepared spice paste to the pot. Sauté for 3 minutes, stirring occasionally to coat chicken and combine flavors.
09 - Mix in the drained rice, raisins, dried cranberries, and chicken broth. Increase heat and cook uncovered for 45 seconds, then cover. Reduce heat to medium and simmer for 10 minutes until liquid evaporates, adding more broth or water if necessary.
10 - Stir the rice gently, then cover the pot first with a clean kitchen towel and then with the lid to trap steam. Reduce heat to low and cook for an additional 5 minutes. Remove from heat and let sit undisturbed for 10 minutes.
11 - Fluff the biryani with a fork, garnish with reserved chopped cilantro, and serve warm.

# Extra Suggestions:

01 - Adjust the quantity of chili to suit desired spice level.
02 - Soaking rice prior to cooking results in a lighter, fluffier texture.
03 - Ghee may be substituted with butter or additional coconut oil as preferred.
04 - Marinating chicken in the spice paste for at least 30 minutes prior to cooking enhances flavor depth.
05 - Use a heavy-bottomed pot to prevent sticking and ensure even cooking.

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