- 2 cups basmati rice
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium carrots diced
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- 1 bay leaf
- 4 cloves
- 4 green cardamoms
- 1 strand mace
- 1/4 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 1/2 teaspoon biryani masala powder
- 1/2 cup medium tomato chopped
- 3 1/2 cups chicken stock
- salt and pepper to taste
- 1/2 cup frozen peas, thawed
- 1 pound boneless and skinless chicken thighs
- 1 cup greek yogurt
- 1/2 lemon juiced
- 2 teaspoons turmeric
- 2 teaspoons ginger
- 2 teaspoons cumin
- 1 teaspoon garlic
- 2 teaspoons onion powder
- 1/4 teaspoon pepper
- chopped fresh cilantro for garnish if desired
*Note: Prep time does not include marinating time*
Rinse and soak rice for 30 minutes. Drain and set aside.
Heat oil in a large pot over medium high heat. Add in onions and carrots and sauté until tender 3-4 minutes. Add in ginger and garlic and cook for an additional 1-2 minutes.
Add in all the spices and cook for 1-2 minutes until fragrant (keep an eye on it so it doesn't burn)
Stir in the tomato, stock and rice. Bring to a simmer and cook for 20-30 minutes or until the rice is tender and all of the liquid is absorbed.
Add in the peas and stir to warm through. Keep on low until ready to serve with the chicken.
Add all of the ingredients to a large ziplock bag. Marinade overnight or for at least 30 minutes.
When you are ready to eat preheat the grill to 400 degrees. Remove the chicken from the marinade and discard. Grill for 5-6 minutes on each side until fully cooked.
Allow the chicken to rest for a couple minutes then slice.
Serve immediately over the biryani rice with a sprinkle of fresh cilantro for garnish, if desired.
Biryani Rice adapted from Indian Healthy Recipes