Chicken Biryani

chicken_biriyani marsfoodservices image

Ingredients

Marinated Chicken:

  • 1⅓ qt Yogurt
  • ¾ cup Tomato Puree
  • ¾ cup Light Olive Oil
  • ⅓ cup Ginger, minced
  • ⅓ cup Garlic, minced
  • 3 tsp Smoked Paprika
  • 3 tsp Cayenne Pepper
  • 3 tsp Turmeric Powder
  • 3 tsp Ground Cumin
  • 3 tsp Ground Coriander
  • 1 Tbsp Kosher Salt
  • 5 lb Chicken Thigh, Boneless and Skinless, cubed
  • ½ cup Vegetable Oil

Rice:

Garnish:

  • 2 cup Fried Onions
  • 1 cup Red Onion, julienned
  • 2 cup Mint Leaves
  • 3 cup Cilantro Leaves
  • Raita, as needed
  • Naan Bread, as needed

Chicken Biryani

Makes: 12 Servings

Direction

Marinated Chicken:

  1. Mix all ingredients, except for the chicken and vegetable oil, 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 350℉. 
  3. Heat vegetable oil in a large sauté pan over medium-high heat. Once oil is hot, begin to brown chicken on one side. 
  4. Transfer chicken into a 4" full hotel pan. Add BEN’S ORIGINAL™ Asian Style Brown Rice with seasoning packet, turmeric powder, butter and hot water into the pan. 
  5. Cover with a lid or foil and transfer into the oven. Finish cooking in the oven for 40-45 minutes. 
  6. Remove pan from the oven and allow to sit at room temperature for 15 minutes. Fluff rice.

Serving:

  1. Garnish with red onion, fried onion, mint and cilantro. 
  2. Optional: Serve with raita and naan.