Spicy Mango Biriyani

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    300 Per Serving

Biriyani is a favorite all over India. Aromatic rice and marinated meats or vegetables are layered and cooked in a clay pot similar to a dutch oven and cooked to perfection. In this version, mango puree is used instead of yogurt, which helps tenderize the meat and adds some sweetness to balance out the heat. The result is a spicy, sweet, and tangy dish that will leave you completely satisfied.

Kitchen Tools

  • Large Pot
  • Medium Pot
  • Pan
  • Plates
  • Salt
  • Oil

Ingredients

  • 2 chicken thighs
  • 1 cup sliced onions
  • ½ cup mango puree
  • ¾ cup basmati rice
  • 1 lime
  • ¼ cup mint
  • ½ cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 1 teaspoon raita masala
  • Spice Pouch: 1 cinnamon stick, 4 cloves, 4 cardamom pods

Instructions

No IMage Found

1.

Wash and drain the rice. Zest the lime and reserve. Cut the lime in half. Bring 4 cups of water, the spice pouch, and the juice of half the lime to a rapid boil in a large pot over high heat. Add rice in slowly to the pot. Allow it to come back to a boil, and boil rice for exactly 5 minutes. Drain immediately and discard bag.

No IMage Found

2.

While rice cooks, heat 1 tablespoon of ghee/oil to a medium pot over high heat. Remove the skins from the chicken thighs, season generously with salt and pepper and place thighs in pot. Brown both sides of chicken for 2-3 minutes. Remove from pot and set aside on a plate and reduce heat to a medium.

No IMage Found

3.

Add the cumin seeds to the pan and toast for a minute before adding in onions, ginger-garlic paste, and green chili. Saute for 5 minutes until onions become translucent. Stir in all the spice powders, including chili powder to preference and salt to taste.

No IMage Found

4.

Stir in the mango puree and the juice of the other half lime, scraping up the brown bits from the bottom of the pan. Add the bay leaf and the chicken back into the pot and cook for a few minutes or until rice is done from step 1.

No IMage Found

5.

Spoon drained rice over the top of the chicken in an even layer. Wash and chop the mint. Sprinkle chopped mint, fried onions, and the lime zest over the rice. Drizzle 1 tablespoon of oil or melted butter over the top. Cover the top tightly and cook on low heat for 30 minutes.

No IMage Found

6.

Mix the yogurt with ¼ of water and the raita masala and set aside. Open the pot and check to make sure the rice is fully cooked and the chicken easily pulls apart from the bone. Scoop from the bottom and mix the biriyani a little to incorporate some of the masala with the rice. Spoon onto plates and enjoy with raita!

Tips from Chef's