Keralan Indian · India

Saffron and Cardamom Keralan Chicken Biryani

Name: Saffron and Cardamom 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; 1/2 tsp saffron threads; 1/2 tsp ground cardamom

A fragrant variation with saffron and cardamom.

62 minutes4 servings

Method

Mix saffron threads and ground cardamom 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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