Indian Spicy Chicken Biryani with Mango Cucumber Salad and Garlic Naan

Allergens

Contains no common allergens unless specified.

Ingredients

• For Biryani: 1. 1 kg boneless chicken, cut into bite
• sized pieces 2. 3 cups basmati rice 3. 4 medium onions, thinly sliced 4. 4 green cardamoms 5. 2 black cards 6. 1 cinnamon stick 7. 1 teaspoon fennel seeds 8. 1 teaspoon coriander powder 9. 1/2 teaspoon turmeric powder 10. 1/4 teaspoon cayenne pepper 11. Salt, to taste 12. 3 cups hot water or chicken broth 13. 2 tablespoons ghee or vegetable oil 14. Fresh coriander leaves for garnishing
• For Mango Cucumber Salad: 1. 1 small ripe mango, diced 2. 1 cup cucumber, thinly sliced 3. Juice of 1 lime 4. Salt and pepper, to taste
• For Garlic Naan: 1. 1 1/2 cups all
• purpose flour 2. 1 teaspoon sugar 3. 1 teaspoon instant yeast 4. 1/2 cup warm water 5. 1 tablespoon melted butter 6. 1/2 teaspoon garlic powder 7. Salt, to taste

Instructions

1. Begin by preparing the chicken biryani. Heat ghee or vegetable oil in a large pot over medium heat. Add sliced onions and cook until golden brown.
2. Add green cardamoms, black cardamom, cinnamon stick, fennel seeds, coriander powder, turmeric powder, cayenne pepper, salt, and chicken to the pot. Cook for 5 7 minutes, stirring occasionally.
3. Pour hot water or chicken broth over the mixture and bring it to a boil. Reduce heat and let it simmer until the chicken is cooked through.
4. Rinse basmati rice under cold water and set aside. Once the chicken is cooked, add the rinsed rice to the pot, stirring gently to mix all ingredients. Cover and cook for 15 20 minutes or until the rice has absorbed the liquid and is tender.
5. For the mango cucumber salad, combine diced mango, sliced cucumber, lime juice, salt, and pepper in a bowl. Mix well and set aside.
6. To make garlic naan, mix flour, sugar, instant yeast, warm water, melted butter, garlic powder, and salt in a bowl. Knead the dough until it forms a smooth ball. Let it rest for 1 hour in a greased bowl, covered with a damp cloth.
7. Preheat a griddle or flat pan and roll out the naan dough into thin oval shapes. Cook on the hot surface for about 2 minutes per side until puffy and golden brown. Brush with additional melted butter if desired.
8. To serve, place a portion of chicken biryani in the center of a large plate, surround it with mango cucumber salad, and top with garlic naan. Garnish with fresh coriander leaves.