Name: Biryani with Yogurt Marinated Chicken
Yield: 12
Ingredients: Whole milk yogurt - 1 (8 ounce) container; Garlic, crushed - 6 cloves; Finely grated ginger root - 2 teaspoons; Garam masala - 1 ½ teaspoons; Ground turmeric - ½ teaspoon; Salt to taste - ½ teaspoon; Skinless, boneless chicken breast halves - 2 pounds; Basmati rice - 6 cups; Saffron - 1 pinch; Water, divided - 7 ¾ cups; Olive oil, divided - ¼ cup; Onions, sliced, separated into rings - 3; Tomatoes, sliced - 3; Whole cloves - 6; Cardamom pods - 5; Cinnamon sticks - 3; Cumin seeds - 1 tablespoon; Prepared masala curry sauce - 2 tablespoons

Ingredients for - Biryani with Yogurt Marinated Chicken

1. Whole milk yogurt 1 (8 ounce) container

2. Garlic, crushed 6 cloves

3. Finely grated ginger root 2 teaspoons

4. Garam masala 1 ½ teaspoons

5. Ground turmeric ½ teaspoon

6. Salt to taste ½ teaspoon

7. Skinless, boneless chicken breast halves 2 pounds

8. Basmati rice 6 cups

9. Saffron 1 pinch

10. Water, divided 7 ¾ cups

11. Olive oil, divided ¼ cup

12. Onions, sliced, separated into rings 3

13. Tomatoes, sliced 3

14. Whole cloves 6

15. Cardamom pods 5

16. Cinnamon sticks 3

17. Cumin seeds 1 tablespoon

18. Prepared masala curry sauce 2 tablespoons

How to cook deliciously - Biryani with Yogurt Marinated Chicken

1 . Stage

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.

2 . Stage

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.

3 . Stage

Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.

4 . Stage

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.

5 . Stage

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).

6 . Stage

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.

7 . Stage

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.

8 . Stage

Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes. Buckwheat Queen