Indian Royal Blend Chicken Biryani

Ingredients

  • 1 1/2 cups, uncooked Royal Blend® Texmati® White, Brown & Red Rice
  • For yogurt:
  • 1 cup full-fat yogurt
  • 1 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 2-inch piece ginger, peeled
  • 2 cloves garlic
  • 1 tablespoon water
  • For biryani:
  • 1/2 cup ghee
  • 1 1/2 pounds bone-in, skin-on chicken breasts
  • 2 cinnamon sticks
  • 3 whole cloves
  • 1/4 teaspoon ground cardamom
  • 1 large onion, diced
  • 3 tablespoons Indian curry paste
  • 1 teaspoon turmeric
  • 3 serrano chiles, halved lengthwise
  • 2 medium tomatoes, diced
  • 4 1/2 cups low-sodium chicken stock
  • 1/4 cup raisins
  • 1 teaspoon kosher salt, plus additional to taste
  • freshly cracked pepper, to taste
  • For garnishing:
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup cashews, chopped & lightly toasted

Preparation

  • Place yogurt, cilantro, mint, ginger, garlic and water to a blender puree until smooth. Reserve.
  • Heat ghee in a large Dutch oven with a tight-fitting lid over medium-high heat. Season chicken with salt and pepper. Brown chicken skin-side down, flipping after about 5 minutes. Continue cooking for about 4 minutes more, or until chicken is golden brown on both sides. Transfer to a platter and reserve.
  • Add cinnamon sticks, cloves, cardamom and diced onion and saute for 2 minutes, stirring occasionally. Add curry paste, turmeric and serrano peppers. Stir to combine, reduce heat to low and continue cooking, stirring occasionally, about 5 minutes more.
  • Raise heat to medium. Pour the yogurt mixture into the pan and add tomatoes. Stir to combine and continue cooking, uncovered, stirring occasionally for 10 minutes.
  • Stir in chicken stock, rice, raisins and salt. Return chicken to pan. Bring to a hard boil. Cover, reduce heat to low and cook until rice is about half-way cooked through. Return chicken to pan. Cover and continue cooking for 20 to 25 minutes, or until rice is tender and chicken is cooked through.
  • Let sit for 10 minutes. Drain excess liquid if necessary and fluff with a fork. If desired, remove and discard cinnamon sticks and cloves. Serve biryani immediately, garnished with cilantro and cashews.