Whole Spice Marinated Chicken Biryani

Bone-in, skinless chicken thighs marinated in yogurt and aromatic whole spices, slow-cooked with dried plums and a touch of tomato to create a tender, flavorful biryani. This dish balances rich, savory flavors with a subtle sweetness from the plums.

Steps

1. In a bowl, combine yogurt, turmeric, red chili powder, salt, and half of the minced garlic and ginger. Add the chicken thigh and coat well. Marinate for at least 1 hour. 2. Rinse the basmati rice and soak it in water for 20 minutes. 3. Heat oil in a heavy-bottomed pan. Add cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaf. Sauté until fragrant. 4. Add sliced onions and sauté until golden brown. 5. Add the remaining garlic and ginger, cook for 1 minute. 6. Add chopped tomato and cook until soft and oil starts to separate. 7. Add marinated chicken and cook on medium heat until the chicken is partially done. 8. Stir in chopped dried plums. 9. Drain rice and add to the pan, gently mixing with the chicken and spices. 10. Pour water, adjust salt, bring to a boil. 11. Cover tightly, reduce heat to low, and cook for 20 minutes until rice and chicken are tender. 12. Turn off the heat and let it rest for 10 minutes. 13. Garnish with fresh cilantro before serving.

1 bone-in, skinless chicken thigh 100g plain yogurt 1 dried plum (soaked and chopped) 2 tbsp basmati rice 1 small tomato, finely chopped 1/2 tsp whole cumin seeds 2 cloves 1 small cinnamon stick 2 green cardamom pods 1 bay leaf 1 small onion, thinly sliced 1 garlic clove, minced 1/2 inch ginger, grated 1 tbsp cooking oil Salt to taste Fresh cilantro for garnish 1/4 tsp turmeric powder 1/4 tsp red chili powder 150 ml water