Omani Spiced Chicken Biryani

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup warm milk 1/4 cup warm milk
• 4 tablespoons ghee (clarified butter) 4 tablespoons ghee (clarified butter)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a small bowl, soak the saffron strands in warm milk and set aside.
3. 3.
   Heat 2 tablespoons of ghee in a large pan over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
4. 4.
   In the same pan, add the remaining ghee and add the cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
5. 5.
   Add the minced garlic, grated ginger, and green chilies to the pan. Cook for another minute.
6. 6.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
7. 7.
   Stir in the turmeric powder, cumin powder, coriander powder, and garam masala. Mix well to coat the chicken evenly with the spices.
8. 8.
   Add 1 cup of water to the pan, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender.
9. 9.
   In a separate pot, bring water to a boil and add the soaked and drained basmati rice. Cook the rice until it is 70% cooked. Drain the rice and set aside.
10. 10.
    Layer the partially cooked rice over the cooked chicken in the pan. Drizzle the saffron-infused milk over the rice.
11. 11.
    Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and fluffy.
12. 12.
    Garnish with the reserved caramelized onions and fresh cilantro leaves.
13. 13.
    Serve the Omani Spiced Chicken Biryani hot and enjoy the flavors of Omani cuisine.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Saffron strands — Soak the saffron strands in warm milk to release their vibrant color and delicate flavor.
• Caramelized onions — Slowly cook the sliced onions over low heat until they turn golden brown for a sweet and rich flavor.
• Ghee (clarified butter) — Substitute with oil for a dairy-free version of the dish.
• Fresh cilantro leaves — Use fresh cilantro leaves for a burst of freshness and aroma.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken with the spice blend for a few hours or overnight.
• Use good quality saffron for a vibrant color and distinct aroma.
• Allow the biryani to rest for a few minutes after cooking to allow the flavors to meld together.
• Serve the biryani with raita (yogurt sauce) and a side of pickles for a complete meal.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors intensify.

Serving advice

Serve the Omani Spiced Chicken Biryani hot, garnished with caramelized onions and fresh cilantro leaves. Accompany it with raita (yogurt sauce) and a side of pickles for a complete and satisfying meal.

Presentation advice

Present the Omani Spiced Chicken Biryani in a large serving dish, allowing the layers of rice and chicken to be visible. Garnish with caramelized onions and fresh cilantro leaves for an appealing presentation.