Keralan Indian · India

Mint and Turmeric Keralan Chicken Biryani

Name: Mint and Turmeric Keralan Chicken Biryani
Total time: 62 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 500g chicken; 2 cups basmati rice; 1 onion, sliced; 2 tomatoes, chopped; 1 green chili, slit; 1 tbsp ghee; 1 tsp cumin seeds; 1 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp cardamom powder; 1/2 cup coconut milk; 1/4 cup saffron threads; Salt to taste; 2 tbsp fresh mint leaves, chopped; 1/2 tsp turmeric

A fresh and fragrant variation with mint and extra turmeric.

62 minutes4 servings

Method

Mix fresh mint leaves and additional turmeric into the rice before soaking.
Rinse rice and soak for 30 minutes. Drain.
In a pot, heat ghee, add cumin seeds, onions, and tomatoes. Sauté until soft.
Marinate chicken with turmeric, coriander, salt, and green chili for 30 minutes.
Add marinated chicken, rice, coconut milk, saffron, and spices. Cook on low heat until water is absorbed.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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