chickenbiryani

Chicken Biryani featuring UNCLE BEN’S® Asian Style Brown Rice

Makes: 12 servings

INGREDIENTS

Marinated Chicken:
  • 2¼ c yogurt
  • ¾ c tomato purée
  • ¾ c light olive oil
  • 1½ T ginger, minced
  • 1½ T garlic, minced
  • 3 t smoked paprika
  • 3 t cayenne
  • 3 t turmeric powder
  • 3 t ground cumin
  • 3 t ground coriander
  • 1 T Kosher salt
  • 5 lb chicken thighs, boneless/skinless
Rice:
  • 5½ c UNCLE BEN’S® Asian Style Brown Rice, prepared according to box
  • ¼ c canola oil
  • ¾ c seasoning pack
  • 30 pinches saffron threads
  • 4½ oz butter
  • 11¼ c water
Garnish:
  • ¾ cfried onions, prepared
  • ¼ c red onions, julienne
  • 24 mint leaves
  • 12 cilantro sprigs
  • ¾ c raita, prepared (if desired)
  • 1 naan (if desired)
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DIRECTION

Marinated Chicken:
  1. Mix all ingredients, except for the chicken, in a bowl.
  2. Once all is thoroughly mixed, add chicken and fully coat.
  3. Marinate overnight.
Final Dish:
  1. Temper marinated chicken at room temperature for 15 minutes.
  2. Preheat oven to 350ºF.
  3. Heat a large sauté pan over medium-high heat. Once oil is hot, begin to brown chicken on one side.
  4. While chicken is browning, mix the seasoning packet, saffron and butter with the water in a bowl.
  5. Flip chicken over once browned. Increase heat to high and add rice and seasoning mixture into the pan.
  6. Gently stir to fully wet the rice and bring to a boil. Once boiling, remove pan from heat, cover with a lid and transfer into the oven.
  7. Finish cooking in the oven for 40-45 minutes.
  8. Remove pan from the oven and allow to sit at room temperature for 15 minutes.
Serving:
  1. Garnish with onions, mint and cilantro.
  2. Optional: Serve with raita and naan.
  3. Suggestion: Divide recipe by 3 to serve as a shareable item. Make one portion for 4 people.

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