|Chicken Biryani Plated|
|Shan Pilau Biryani Mix|
|Recipe on back of package|
|Fuji Apple Raita|
|Tzatziki or Cucumber Raita|
2 cups Basmati rice, washed, soaked in water for 30 minutes and drained well
2 large russet potatoes, each peeled and cut into 16 cubes
6-8 boneless, skinless chicken thighs, cut in bite-sized pieces
3 large onions, peeled, cut in half and sliced in thin crescents
2 tsp. ginger-garlic paste
2+2 Tbsp. Shan Pilau/Biryani mix
2+2 Tbsp. vegetable oil
2 cups chicken broth + 1 cup water, set to simmer
2 Tbsp. ghee
1 tsp. Shan tandoori masala
salt to taste
1 (5 oz.) plain Greek yogurt, whipped
1/2 cup milk
1 cup deep-fried onions or birista
- Sift pulao/biryani masala in a tea strainer over a plate and set solids aside.
- Heat 2 Tbsp. oil in a pressure cooker or skillet over medium-high heat, brown potatoes and set aside.
- In the same skillet, heat remaining oil, sputter sifted solids from pulao/biryani masala, remove solids from oil, enclose in a tea ball or tie in cheesecloth and set aside.
- In the same oil, fry bay leaves, add onions and stir-fry until translucent.
- Add ginger-garlic paste, 2 Tbsp. sifted biryani masala and chicken pieces, stir well and brown.
- Add 1 cup simmering broth and bring to a boil.
- If using a skillet, cover and simmer over medium heat for half an hour until chicken is tender.
- Otherwise, cover pressure cooker and bring up to full pressure over high heat, lower heat to medium, simmer for 10 minutes & turn stove off.
- Allow pressure cooker to depressurize (takes 10-15 minutes) before opening the lid.
- Adjust salt to taste and transfer chicken to a large saucepan along with fried potatoes and spoon whipped yogurt evenly over chicken and potatoes.
- Scatter drained rice over chicken and potatoes, sprinkle with remaining sifted pulao/biryani spices and dot with ghee and milk.
- Add remaining simmering broth around the edges, but do not stir.
- Adjust salt to taste and submerge the tea ball or cheesecloth bundle into the saucepan.
- Bring to a boil, cover saucepan and simmer over low heat for 25 minutes.
- Sprinkle tandoori masala over cooked rice, cover and remove from heat.
- Set aside for 10 minutes, garnish with ghee and birista and serve with a salad or raita.