'Look! It’s a one pot meal! This Biryani, unlike traditional Assyrian Biryani, is not nearly as time consuming. All of the ingredients cook together creating juicy and flavorful chicken and fragrant, fluffy rice. The prep is not more than 20 min and it’s mostly hands off so get cooking! Scroll down for vegetarian and fast food options! Ingredients: Spices: Salt or to taste Pepper to taste 3-5 Tsp 7 Spice/Baharat depending on taste (plus extra for dusting chicken) 2-3 Tsp Garam Masala depending on taste (plus extra for dusting chicken) 1 Tsp Turmeric (plus extra for dusting chicken) 1 Tsp Cayenne (plus extra for dusting chicken) (*7 Spice or Baharat and Garam Masala can be found in your local Mid East grocer or where ever specialty/global products are found such as World Market, Amazon, Whole Foods, Etc.) 2 Tbs unsalted butter 1Tbs Olive oil 6 Bone-in Skin-on Chicken Thighs (organic is best) 2 Cups Basmati Rice, rinsed and set to soak for 30 min (direct source is best) 1 Medium Onion - Diced 2 cloves garlic - crushed 1.5 - 2 Cups Fingerling Potatoes 2 Cups Organic Chicken Broth (unsalted) 3/4 to 1 Cup water 3/4 Cup diced or cut carrots 3/4 Cup frozen Peas Garnish: Toasted sliced almonds or pine nuts Lightly toasted dried Cranberries, Raisins or Sultanas Chopped Cilantro Chopped Parsley Method: Rinse and set rice to soak Thoroughly pat chicken dry with paper towels and generously season salt, pepper and spices Dice onion, set aside Crush garlic, set aside Cut potatoes in half length wise, and dice into thirds, set aside Preheat oven to 350F/177C In a heavy braising pot heat butter and oil on medium heat until melted and foamy Sear Chicken in batches, skin side down for 4-6 min or until nicely golden. Flip chicken and sear another 2-3 min. Remove chicken and place in a shallow bowl, reserving the juices Fry potatoes until golden and cooked through. Remove onto a paper towel lined plate and lightly season with salt Discard excess oil, reserving about 1 Tbs of oil and add a fresh tbs of olive oil Add onions, cooking 2-3 min Add garlic and cook until onions are translucent and soft Add rice and toast 3-5 min Add Spices and stir until rice is thoroughly mixed, spices are cooked and the rice has a deep golden-Carmel color Add broth and bring to a rapid simmer Add chicken nestling gently onto the top of the rice Add water - IMPORTANT - add just enough water to cover the bottom quarter of the chicken (about 3/4 of a Cup) Cover with lid or wrap with foil and Bake 35-40 min Remove from oven, uncover and remove chicken. Gently mix rice to incorporate all the flavors and spices. Add potatoes, peas and carrots. Lightly season with salt. Gently mix again. Bake uncovered for an additional 10-15 min or until rice has completely absorbed liquid and it is fluffy and light. Serve garnished with sliced almonds and cranberries, chopped parsley and cilantro VEGETARIAN/VEGAN OPTION: Use 2 and 1/4 cups vegetable broth and skip the water Bake for 30 min, remove, add veggies, mix and bake, uncovered, an additional 10 min or until all liquid is absorbed and rice is fully cooked (OPTIONAL Vegetarian Protein - Top/garnish with hard boiled egg) Fast Food Version: Bake Diced potatoes according to directions In a large non-stick skillet, cook onion, carrots and garlic, add pre-packaged cooked rice. Fry in a pan, add salt and spices and cook until spices are fragrant. Add potatoes and peas. Garnish with Nuts and Raisins/Cranberries and top with sliced hard boiled eggs, Parsley and Cilantro Enjoy! xoxo - Lisa Music by Kabbalistic Village via SoundCloud https://soundcloud.com/kabbalisticvillage/borrow-the-happiness-funky-asianindian-electronic-music'
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