My favorite chicken and rice dish: Biryani

By Ethan Chlebowski · 75 min

Ingredients

Instructions

1. Heat the cast-iron skillet over medium heat and add the oil.
2. Fry the bay leaves for 15 seconds, then add the sliced onion and fry for 8 to 10 minutes until lightly browned, without burning.
3. Blend the marinade ingredients, except the yogurt and chicken, in a food processor until smooth, then mix them with the yogurt and chicken in a bowl.
4. Lift out half the fried onions and set aside. Keep some of the oil and bay leaves for garnish.
5. Add the chicken and marinade to the skillet and simmer for 8 minutes, until the marinade has reduced by half.
6. Meanwhile, bring a large pot of water to the boil and preheat the oven to 300°F/148°C.
7. Parboil the rice in the boiling water for 8 to 10 minutes, then drain.
8. Warm the milk until hot but not boiling, and steep the turmeric in it.
9. Take the skillet off the heat and layer the rice over the chicken. Drizzle the turmeric milk over the rice in streaks, and spoon over the onion oil and bay leaves.
10. Cover the skillet tightly with foil and a lid, then bake for 10 to 15 minutes, until the rice has absorbed any extra liquid and is cooked through and fluffy.
11. Serve on a plate topped with the reserved fried onions and any garnishes.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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