Chicken Thigh Biryani in One Pot
Marinated boneless thigh layered with fragrant rice and sealed to steam in one pot. Biryani without the usual fuss.
Raw materials
Boneless thigh cooks in the dum time and stays tender.
Ingredients
Method
Par-cook the rice to 70 percent. It finishes in the steam.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the thigh into 4 cm pieces.
- 02Marinate
Mix the marinade, coat the chicken and rest for 30 minutes.
- 03Par-cook the rice
Boil plenty of salted water with the whole spices. Cook the rice for 5 to 6 minutes until 70 percent done, then drain.
- 04Layer
In a heavy pot, spread the chicken. Cover with half the rice, onions, herbs and ghee. Add the remaining rice and the saffron milk.
- 05Seal and steam
Cover with foil and a tight lid. Cook on high for 3 minutes, then on the lowest heat for 25 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Rest
Rest for 10 minutes before opening. Fluff gently and serve with raita.
Questions
Can I use breast?+
Yes, but thigh stays juicier through the long steam.
Why is the rice mushy?+
It was cooked past 70 percent before layering. Drain it early.