Chicken Briyani with Saffron
This is a favorite rice dish throughout India. This low fat version does not use ghee or excess oil. Can be eaten with Korma (Indian sauce) as well.
Ingredients:
4 cups Basmati Rice: washed rinsed and then soaked in water with 3-4 pods cardamon and 4-5 Cloves
2 - 3 cardamom pods
2 - 3 cloves
3 - 4 Large Onions sliced thinly
2 Large Tomatoes Quartered
2 inches og Fresh Ginger root minced
Half head of Garlic minced
3 Pounds of boneless skinless chicken thigh
1 teaspoon ground black pepper
1 teaspoon Turmeric
Spring of Mint leaves finely chopped: optional
2 limes juiced
2 cups home-made Yogurt, can use store bought low fat yogurt or Greek Yogurt
Salt to taste.
2 teaspoon sesame oil
One Thai Chili slit with majority seeds removed
Directions:
Rice:
1.Cook Rice in rice cooker with just 5 cups of water.
2.When Rice is cooked open cooker and allow it to cool
3.Preheat Oven to 350 for 25 minutes
Sauce:
In a large nonstick pain heat oil and add cardamon 3 pods along with 2 cloves
Add chicken and brown and caramelize to seal in juice
Add the Turmeric, Black pepper and gently coat chicken and allow to brown
Keep Chicken aside when cooked and slice into bite sized pieces
In the sauce created by chicken in pan, add onions and start caramelizing
Add the Ginger, Garlic and can add mint if desired
Allow to cook and brown and add tomatoes
Allow tomatoes to break down and add sliced cooked chicken to mixture
Add 2 cups of Home-made yogurt to mixture; lower the heat and add the lime juice
Let this mixture stay off heat and get an oven resistant large pan with lid
Heat pan gently
Sprinkle saffron into rice
Layer Rice with sauce to cover and rice again with sauce
At the end sprinkle with fresh cilantro leaves
Place aluminum foil over rice and cover with lid and place in preheated oven for 8-10 minutes at 350 degrees.
After letting stand, gently open lid and gently mix and serve with Homemade Raita.
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