Chicken Biryani

This recipe takes a good bit of time, but it is the one with the most flavor! Chicken biryani is an Indian staple and a hearty meal. There is a lot of love and patience that goes into this dish. It is one you will enjoy so much! This dish can be prepped the day before (for parties!) and popped in the oven whenever you are ready to eat!

Ingredients for Chicken Marinade

• 1/2 of a Rotisserie Chicken (Deboned/Skinned)
• 1 Teaspoon of Ground Cumin
• 1/2 Turmeric Powder
• 1 Teaspoon of Red Chili Powder (To Taste)
• 1 Teaspoon of Fresh Ginger (Ground)
• 1 & 1/2 Teaspoon of Fresh Garlic (Ground)
• 1 Teaspoon of Garam Masala
• 1/4 Cup of Fresh Cilantro (Chopped)
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Lemon Juice

Directions for Chicken Marinade

1. Skin and debone half of a rotisserie chicken. Pull apart into large bite size pieces. Set aside. (**Use the other half of the rotisserie chicken for tacos or see our chicken pot pie recipe!!**)
2. In a bowl, add ground cumin, turmeric powder, red chili powder, fresh ginger, fresh garlic, garam masala, fresh cilantro, salt, and lemon juice. Mix.
3. Add in chicken and coat thoroughly. Refrigerate. Let marinate for minimum 2 hours.

Ingredients for Gravy

• 1/2 Cup of Vegetable Oil
• 1 Large Onion (Finely Chopped)
• 4 Stalks of Celery (Finely Chopped)
• 1 Teaspoon of Fresh Garlic (Ground)
• 1 Teaspoon of Fresh Ginger (Ground)
• 1/2 Teaspoon of Salt (To Taste)
• 1/4 Cup of Fresh Cilantro (Chopped)
• 1 Teaspoon of Ground Cumin
• 1 Teaspoon of Ground Coriander
• 1/2 Teaspoon of Garam Masala
• 1/4 Cup of Tomato Paste
• 2 Cups of Water

Directions for Gravy

1. In a pan, add in oil. Let heat up.
2. Add in onion and celery. Sauté for 10 minutes on medium. Stir often.
3. Add in garlic, ginger, salt, cilantro, cumin, coriander, garam masala, and tomato paste. Mix well. Cook 2-3 minutes. Stir often.
4. Add in water. Cook down sauce on medium for about 20 minutes covered.
5. Turn off heat and set aside. Let cool.

Ingredients for Layers

• 1 & 1/2 Cups of Basmati Rice
• 3 Cups of Water
• 1 Teaspoon of Oil
• 1/2 Teaspoon of Salt

• 1/2 Cup of Lentils
• 1 Cup of Water

• 3 Eggs (Hard Boiled & Sliced)

• 1 & 1/2 Cups of Vegetable Oil
• 1/2 Onion (Sliced Thin)
• 1 Russet Potato (Peeled & Sliced Thin)
• 1/4 Cup of Cashews (Split)

• 1 Stick of Butter

Directions for Layers

1. Boil rice in water, oil, and salt until almost cooked through. Strain. Set aside. Let cool.
2. Boil lentils in water for approximately 20 minutes. Strain. Set aside. Let cool.
3. Hard boil eggs in water. Peel. Slice. Set aside. Let cool.
4. Fry potato in oil on medium high. Lightly brown on both sides. Set aside.
5. Turn down the heat! Fry cashews on medium heat for about 30 seconds until they are light brown (Be careful! They cook fast!) Set aside.
6. Fry onions for about 1 minute until they are light brown. Set aside.

ASSEMBLY! (FINALLY!)

1. Take a large glass baking dish (We use 8 X 11.5/2 Quart), and grease with cooking spray.
2. Take a 1/4 cup of gravy and make a thin layer for the bottom.
3. Make a thin layer of rice and lentils.
4. Add a layer of marinated chicken.
5. Add a layer of eggs, potatoes, cashews, and onion.
6. Repeat gravy, rice, lentils, chicken, eggs, potatoes, cashews, and onion until ingredients are used. (Should be about 3 layers)
7. Last layer should be rice (for the top!)
8. Melt the stick of butter and pour over the top. COVER with foil!
9. (You can set this aside in the refrigerator to bake later or the next day)
10. Bake at 350 degrees for 1 hour.

ENJOY!