This classic Indian rice dish layers tender, spiced chicken with fragrant basmati rice, saffron, and caramelized onions for a meal that’s as beautiful as it is flavorful. The warm spices, including McCormick Gourmet™ Collection Cardamom Pods, Cumin, and Coriander, infuse every grain, creating a harmonious blend of aroma and flavor. Sprinkle with chopped cilantro and serve with warm naan bread.
This classic Indian rice dish layers tender, spiced chicken with fragrant basmati rice, saffron, and caramelized onions for a meal that’s as beautiful as it is flavorful. The warm spices, including McCormick Gourmet™ Collection Cardamom Pods, Cumin, and Coriander, infuse every grain, creating a harmonious blend of aroma and flavor. Sprinkle with chopped cilantro and serve with warm naan bread.
Key products
Instructions
Instructions
- For the chicken, mix yogurt, spices, salt and lemon juice in large bowl. Add chicken, turning to coat well with marinade mixture. Cover and marinate in the refrigerator at least 2 hours or overnight for more flavor.
- Place rice in large bowl. Add enough cold water to cover. Soak rice 30 minutes. Drain and rinse well. Bring 6 cups water to boil in large saucepot. Add bay leaves and rice. Cook uncovered 6 to 8 minutes, or until slightly tender but still firm. Drain well. Discard bay leaves. Set aside.
- When ready to cook Biryani, preheat oven to 350°F. Place milk and saffron in small saucepan. Heat on medium heat just until steaming. Remove from heat. Allow saffron to steep 10 minutes.
- Meanwhile, melt butter in Dutch oven on medium heat. Add onion, cumin seed, cloves, cinnamon sticks, star anise and cardamom pods. Sauté 10 to 12 minutes, until onions are softened and golden brown. Stir in garlic powder, turmeric and salt; sauté 2 minutes longer. Remove from heat and transfer onions to plate.
- To assemble, spoon half of the par-cooked rice evenly into Dutch oven. Top with half of the marinated chicken and half of the onion mixture, spreading evenly. Repeat with remaining rice, chicken and onion mixture. Pour saffron-infused milk over chicken and rice in casserole dish, ensuring rice is just covered with liquid (if not, add additional water or milk, as needed). Cover with lid and wrap seam with foil to seal. Transfer to oven.
- Bake 1 hour and 15 minutes, or until rice is tender and chicken is cooked through. Stir gently before serving. Sprinkle with chopped cilantro and serve with warm naan bread, if desired.
Test Kitchen Tip: For a welcome crunch and some added sweetness, stir in 1/4 cup toasted cashews and 1/4 cup golden raisins during the last 2 minutes of Step 4. Sauté along with onions for 2 minutes.
