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One Pot Chicken Briyani
Delishar
Print Recipe
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Servings
4
Ingredients
Chicken Marinade
500
g
boneless & skinless chicken thighs
quartered
200
ml
coconut milk
1
tsp
coriander powder
1
tsp
paprika
1
tsp
cumin
1
tbsp
10g grated garlic
1
tbsp
10g grated ginger
1
tbsp
15ml lemon juice
1/2
tsp
salt
1/4
tsp
black pepper
Briyani
2
cups
400g basmati rice
3
tbsp
45ml ghee
1/2
cup
75g shallots, chopped
1
tbsp
10g ginger, grated
1
tbsp
10g garlic, grated
1/2
tsp
turmeric powder
1 1/2
tsp
coriander powder
2
tsp
cumin seeds
1
tsp
mustard seeds
3
cardamom pods
lightly crushed
2
bay leaves
1/4
tsp
salt
2
cinnamon sticks
1 1/2
cup
345ml chicken stock
Pinch
of saffron
Garnish
1/4
cup
10g cilantro, chopped
1/4
cup
30g cashew nuts, roasted
Instructions
Combine all the ingredients of chicken marinade into a ziplock bag to marinate overnight.
Preheat oven to 190C.
Soak basmati rice for 30 minutes, and drain.
Steep saffron in chicken broth.
Melt ghee in French oven buffet/braiser over medium heat.
Add shallots, ginger, and garlic to saute for a minute.
Then add turmeric, coriander, mustard seeds, cumin seeds, cardamom, bay leaves, cinnamon sticks, and salt. Saute until fragrant, about 5 minutes.
Add chicken pieces and marinade into the pan, and cook for 2-3 minutes on each side.
Add basmati rice, toss to combine, and pour in chicken stock.
Bring to a simmer, turn off heat, cover, and transfer to oven to cook for 30 minutes.
Halfway through, give the rice a mix.
Garnish with cilantro and roasted cashew nuts.
Notes
Adapted from One Pot Paleo