Chicken Biryani featuring BEN’S ORIGINAL™ Asian Style Brown Rice

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 BEN’S ORIGINAL™ 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)
Chicken Biryani featuring BEN’S ORIGINAL™ Asian Style Brown Rice
Makes: 12 Servings
Direction
Marinated Chicken:
- Mix all ingredients, except for the chicken, in a bowl.
- Once all is thoroughly mixed, add chicken and fully coat.
- Marinate overnight.
Final Dish:
- Temper marinated chicken at room temperature for 15 minutes.
- Preheat oven to 350ºF.
- Heat a large sauté pan over medium-high heat. Once oil is hot, begin to brown chicken on one side.
- While chicken is browning, mix the seasoning packet, saffron and butter with the water in a bowl.
- Flip chicken over once browned. Increase heat to high and add rice and seasoning mixture into the pan.
- 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.
- Finish cooking in the oven for 40-45 minutes.
- Remove pan from the oven and allow to sit at room temperature for 15 minutes.
Serving:
- Garnish with onions, mint and cilantro.
- Optional: Serve with raita and naan.
- Suggestion: Divide recipe by 3 to serve as a shareable item. Make one portion for 4 people.