Chicken Biryani with Tomato and Egg

INGREDIENTS

• 600g Chicken Thigh
• 400g Basmati Rice
• 2 Egg
• 300g Tomato
• 2 Onion
• 240g Plain Yogurt
• 4 cloves Garlic
• 2 tbsp Ginger
• 4 tbsp Cooking Oil
• 1 tsp Cumin Seed
• 2 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 2 tsp Garam Masala
• 0.5 tsp Chili Powder
• 1 Cinnamon Stick
• 4 Cardamom Pod
• 4 Clove
• 1 Bay Leaf
• 2 tsp Salt
• 4 tbsp Fresh Coriander

STEPS

1. 1

   Put the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes. Cool in cold water, peel, and set aside.

   ⏱ 9 min

2. 2

   Rinse 400g of basmati rice until the water runs mostly clear. Soak it in cold water for 20 minutes, then drain.

   ⏱ 20 min

3. 3

   Combine 600g of chicken thigh, 240g of plain yogurt, 4 cloves of garlic (minced), 2 tbsp of ginger (grated), 0.5 tsp of ground turmeric, Ground Chili Powder, and a pinch of the salt. Coat the chicken and marinate for 20 minutes in the refrigerator.

   ⏱ 20 min

4. 4

   Heat 4 tbsp of cooking oil in a heavy pot over medium heat. Add 2 onions (thinly sliced), and cook for 8 to 10 minutes until deep golden brown. Transfer about one-third of the onion to a clean plate.

   ⏱ 8 min

5. 5

   Add 1 tsp of cumin seed, 1 cinnamon stick, 4 cardamom pods, 4 cloves, and 1 bay leaf to the pot and fry for 30 seconds. Add 300g of tomato (chopped), 2 tsp of ground coriander, 2 tsp of garam masala, the remaining salt, and the marinated chicken. Cook for 8 minutes, stirring, until the chicken is lightly browned and the tomatoes soften.

   ⏱ 8 min

6. 6

   Pour in enough boiling water to cover the chicken by about 2 cm. Cover and simmer for 25 minutes, until the chicken is tender and reaches 75°C for 30 seconds at the thickest part.

   ⏱ 25 min

7. 7

   Meanwhile, bring a large pot of salted water to a boil. Add the drained rice and cook for 5 minutes, until the grains are partly tender but still firm in the center. Drain thoroughly.

   ⏱ 5 min

8. 8

   Spread the par-cooked rice over the chicken mixture. Arrange the peeled eggs on top, cover tightly, and cook over low heat for 15 minutes, until the rice is tender and steam is trapped under the lid.

   ⏱ 15 min

9. 9

   Turn off the heat and rest the biryani, covered, for 5 minutes. Fluff gently, garnish with the reserved fried onion and 4 tbsp of fresh coriander (chopped) then serve with the eggs halved.

   ⏱ 5 min