Chicken Biryani with Chicken Thighs from Shinanoya in Gotanda
One of my articles that has over 300 views is "Biryani for One."
Since it's a recipe that doesn't require parboiling the basmati rice, I rely exclusively on this method.
Yesterday, I marinated the remaining chicken thigh I bought at Shinanoya in Gotanda in a mixture of yogurt, curry powder, and salt.
I soaked the basmati rice (the amount of water is fine as is, because you drain it in a colander and add fresh water to the frying pan).
I tempered whole spices in oil, sautéed plenty of sliced onions (adding salt helps them cook faster), and added chopped tomatoes (I had some ripe tomatoes that I'd salted and roasted in a low-temperature oven, so I used those) to the pan. I added the powdered spices, and the gravy was ready.
I added the yogurt-marinated chicken, drained the soaked basmati rice in a colander, and layered it around the meat with the gravy. I added water, brought it to a boil, and then cooked it on low heat for 15-19 minutes. I let it steam for 10 minutes.
In the meantime, I made raita with yogurt, vegetables (cucumber this time), salt, and spices.
This time, the bottom was a little watery.
After lifting the lid and enjoying the aroma of the freshly cooked biryani, I topped it with coriander (cilantro; this time I used dried herbs from the vegetable crisper), fried onions, and fried nuts. I skipped the red onion this time.
it had a bit too much moisture so I didn't get any crispy bits, but the chicken was so tender it could be cut with a spoon, making it delicious as expected.