Chicken Briyani

Served with Chana Dal with Tomatoes

Mix together 1/2 cup plain yogurt, 1/2 tsp salt and 1 Tbsp garlic paste.Add four skinless diced chicken thighs (I like to add the thigh bones as well).  Mix well and marinate in refrigerator for 30 minutes.

Start by gently washing and soaking 2 cups basmati rice in water for 20 minutes.  Bring soaked rice to a boil and reduce heat to low.  Cook rice for 5 minutes then turn off heat and cover.

Heat 2 Tbsp oil and toss in 12 fresh curry leaves, 1 tsp black cumin seed (kala jeera) and black mustard seed.  Once the seeds begin to sizzle, add 1 small onion, chopped.  Stir and fry until onion begins to brown slightly.  Toss in  1 cinnamon stick, 2 star anise, 3 medjool dates and 4 green cardamon pods. Stir fry for 2 minutes.

Add 3 tbsp biryani masala, 1 tsp salt, and 1 cup chopped tomato.  Stir and continue frying for 2 minutes or until tomato softens.

Add marinated chicken and 3 cups water.  simmer until most of the liquid is reduced.

Lightly fuff rice with a fork and spread to cover the chicken, Try not to mix the rice with the curry.  Cover tightly and lower heat to low.  turn of heat in 10 minutes and leave covered for 5 more minutes before serving.