Classic Chicken Biryani

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 tablespoons ground ginger
• 1 1/2 tablespoons garlic powder
• 1 1/2 teaspoons yellow chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons water, or as needed
• 3/4 cup plain yogurt
• 1 pound chicken, cut into pieces
• 1 pound basmati rice
• 8 cups chicken stock
• 2 cups dry white wine
• 1/4 cup butter, melted
• 1/4 cup milk
• 1/2 teaspoon saffron
• 5 tablespoons butter
• 2 cups chopped carrot
• 2 cups chopped green bell pepper
• 1 onion, chopped
• 2 teaspoons garam masala
• 2 teaspoons chopped fresh mint
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons chopped fresh cilantro

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the yogurt with the ground ginger, garlic powder, chili powder, one portion of the garam masala, the ground coriander and a splash of water. Add the chicken pieces, coat well, cover and refrigerate for at least 30 minutes.

2. Warm the milk in a small pan until steaming, remove from heat, stir in the saffron and set aside to steep.

3. Melt the butter in a large heavy pot over medium heat. Lift the chicken from the marinade, brown it on all sides, then cook until the thickest part reaches 165°F (74°C), about 10 minutes. Remove the chicken.

4. In the same pot, cook the onion, carrot and green bell pepper with the remaining garam masala for 8 minutes until softened. Return the chicken and any juices to the pot and stir together.

5. Bring the chicken stock and white wine to a boil in a separate pot. Add the basmati rice, simmer for 10 minutes until partly cooked, then drain.

6. Spread the rice over the chicken mixture. Drizzle the melted butter and saffron milk over the rice, scatter the mint and cilantro on top, cover tightly and cook on low heat for 25 minutes.

7. Remove from heat and let stand covered for 10 minutes. Gently fold the rice and chicken together and serve.