Spiced Chicken Biryani

Ingredients

For Chicken and Marinade:

• 2.2 lbs bone-in, skinless chicken thighs
• 2 tbsp lemon juice
• 2 cloves garlic minced
• 1 tbsp garam masala
• 1-½ tsp kosher salt

For Biryani Rice:

• 1-½ cups uncooked U.S.-grown basmati rice⁠
• 3 tbsp avocado oil
• 3 tbsp butter
• 2-½ cups chopped onion (about 2 medium-large)
• 3 tsp kosher salt (divided use)
• 3 tbsp minced garlic
• 1 tbsp curry powder
• 1 tsp paprika
• ½ tsp ground cayenne
• ½ tsp turmeric
• 1 large, diced tomato
• 3 cups unsalted chicken broth⁠
• 2 tbsp lemon juice

Instructions

Marinate Chicken:

1. Combine chicken with lemon juice, garlic, garam masala and salt. Let stand at room temperature while you prep the biryani rice.

Prepare Biryani Rice:

1. Heat oil and butter in a large dutch oven over medium heat. Add onion and ½ tsp of the salt; cook until soft and golden (this takes at least 20 minutes).
2. Add garlic, curry powder, paprika, cayenne and turmeric and cook 2 minutes, until fragrant.
3. Add tomato; cook a minute more, then stir in broth, rice, lemon juice and remaining salt.
4. Stir in chicken pieces, cover the pot and bring to a boil. Reduce heat to low; cook until chicken is cooked and rice is tender, about 40 minutes.
5. Serve with plain yogurt or coconut chutney.