Kashmiri Chicken Biryani
Image: Kashmiri Chicken Biryani by Phil Marokus, inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account(s), linked below.
Kashmiri Chicken Biryani
by Phil Marokus
Working for Floyd at Paowalla came at a very important time in my life: I was disenfranchised about the restaurant industry, and he took me under his wing to show me how spices can bring new excitement to food. It really re-sparked my love for cooking.
Floyd and Barkha became very important mentors, friends, and family to me. I formed important lessons I will always hold dear.
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SERVES: 2-4
PREP AND COOKING TIME: 1 hour plus marination time
NOTES: You can use boneless skinless chicken breast if preferred — just keep in mind they cook much faster than thighs.
INGREDIENTS, salad:
1/4 cup whole fat yogurt
2 Tbsp FC + B&B Kashmiri Masala
4 Tbsp ghee, divided in half
1 2-inch piece fresh ginger, peeled, then minced or grated
3 cloves of fresh garlic, julienned
1 Tbsp lemon juice
2 lbs chicken thighs, boneless and skinless
2 cups basmati rice
2 cups chicken stock
1 Spanish onion, diced small
3 Roma tomatoes, diced
2 bay leaves
1 Tbsp FC + B&B Garam Masala, divided in half
2 whole green cardamom pods
1 cinnamon stick
5 whole cloves
Salt to taste
To garnish: 1/4 bunch cilantro, roughly chopped
DIRECTIONS:
Mix the yogurt, Kashmiri masala, ginger, garlic, 1 tsp salt, and lemon juice with chicken. Marinate 1 hour up to overnight in the fridge.
Rinse the rice three times until water runs clear. Allow to soak for 20 minutes. Strain, and allow to dry for 20 minutes. In a small pot, bring stock up to a boil and season with salt to taste.
In a separate Dutch oven or a large heavy pot with a lid, heat the ghee. Add the onions and sweat until translucent. Add the chicken and cook on one side, allowing it to brown before flipping. (The chicken should be 3/4 cooked before you add rice in the next step.) Add the tomatoes and allow them to sweat until most of their liquid is cooked out.
Sprinkle the rice over top of the chicken, making sure it is evenly layered to cover it. Add the hot stock, bay leaves, half the garam masala, cardamom pods, cinnamon, and cloves. Bring up to just under a boil, turn down to a simmer and cover with a lid. Cook on medium low 12-15 minutes until all liquid is absorbed and rice is cooked. Remove from heat and allow to steam 5 minutes.
Remove the lid and drizzle 2 Tbsp ghee over the rice. Garnish with chopped cilantro and sprinkle with reserved garam masala.
To serve, either mix it all together or scoop straight down to get all of the layers. Properly cooked biryani should have all of the meat remain on the bottom and not float up.
