Chicken Recipe of the Day: Chicken Biryani with Hard Boiled Eggs

July 10, 2013

Biryani is a traditional Indian rice dish that's loaded with exotic spices and meat or vegetables. This authentic version features a laundry list of flavorful spices, but don't let that deter you. The result is a delectable chicken biryani dish that the whole family will love. It's great as leftovers, too!

Chicken Biryani with Hard Boiled Eggs

1 1/2 pounds chicken
2 chopped onions, divided
2 cups vegetable oil, divided

For the marinade:
1 small cup plain yogurt
6 tablespoons ginger-garlic paste (look in the Asian section of your super market)

6 green chillies
2 cloves
2 cinnamon
4 cardamom
A few coriander leaves
10 mint leaves
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon green chilli paste

For the rice:
4 cups basmati rice
1/2 tablespoon lime juice
1/4 tablespoon saffron threads, soaked in 1/4 cup very hot water
2-4 hard boiled eggs, halved

Wash the chicken and cut it into small pieces then set aside.

Cut the onion into thin long pieces and fry it in 1 1/2 cups vegetable oil until golden brown. Remove and set aside about 1/4 of the onions for final cooking step. Add the rest of the onion and remaining marinade ingredients to a large bowl and mix well. Add chicken to the marinade, mix well so all pieces are coated, and refrigerate for an hour.

In the meantime, cook the basmati rice. When the rice is half cooked, remove from heat and drain out the water completely.

Transfer chicken and marinade to a large oven-proof dish such as a Dutch oven. Spread the half-cooked rice over the chicken and marinade, then add the lime juice, saffron threads along with its water and remaining onion on top. Cover the cooker with lid tightly and cook in a 350 degree oven for 45-60 minutes.

When finished, garnish with hard boiled eggs and serve.