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One Pot Chicken Briyani

Delishar
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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