If you’re looking for a dish packed with flavor, spices, and rich history, look no further than Chicken Biryani with Saffron. Biryani is a popular South Asian dish with roots in India and is enjoyed worldwide for its fragrant spices, tender meat, and fluffy rice. In this recipe, we take it up a notch by adding saffron, a condiment known for its distinct flavor and bright color, which not only adds a touch of luxury but also complements the other spices in the dish. The aromatic herbs, tender chicken, and fluffy basmati rice combine to create a mouth-watering and satisfying meal that will impress your family and friends. So why not take a culinary journey to South Asia and indulge in the rich flavors of Chicken Biryani with Saffron?
Ingredients
- 1 lb boneless skinless chicken thighs, cubed into 1 ½-inch pieces
- Approximately 2 ½ cup plain yogurt, divided
- ½ – 1 tbsp garam masala
- ½ – 1 tsp red chili powder
- ¼ tsp turmeric
- ¾ tsp salt, divided
- 1 ¼ ginger garlic paste (1-inch ginger and 4 garlic cloves, crushed)
- 1 tbsp lemon juice (optional)
- 1 cup basmati rice
½ cup shredded cucumber - Fresh mint, chopped
- 2 tbsp ghee or oil
- 1 bay leaf
- 4 green cardamom pods
- 6 cloves
- 1-inch cinnamon stick
- 1 star anise
- ¾ tsp cumin seeds
- 1 red chili pepper, split
- 1 large onion, thinly sliced
- Ginger
- 1 pinch saffron soaked in ¼ cup hot milk
- 1 cup water or coconut milk
Chopped cilantro
Method
Start by combining the cubed boneless and skinless chicken thighs with 3 tablespoons of plain yogurt in a bowl, followed by garam masala, red chili powder, turmeric, half a teaspoon of salt, the ginger garlic paste, and optional lemon juice. Then, cover the bowl with plastic wrap and set aside for 20 minutes.
Soak a bowl of basmati rice in water for 20 minutes. Then, make the raita by combining shredded cucumber and chopped mint leaves with 2 cups of yogurt and set aside.
Add ghee or oil to an Instant Pot, followed by a bay leaf, cardamom pods, cloves, a cinnamon stick, star anise, cumin seeds, and a split red chili pepper, then sauté on high.
Add thin onion slices to the Instant Pot and sauté until light brown. Then, add ginger, followed by the seasoned boneless chicken, and sauté for 5 minutes.
Add ¼ cup of plain yogurt, the drained basmati rice, a pinch of saffron soaked in ¼ cup of hot milk, water, (or coconut milk), ¼ tsp salt, and 2 tbsp chopped mint leaves. Then pressure cook on high for 4 minutes and natural release for 10 minutes.
Give everything a good mix before plating. Then, top with the raita, followed by a sprinkling of chopped cilantro, then dig in!