I made the #1 CHICKEN in the WORLD and it Blew my mind! Chicken Biryani

Step 1

Start by removing any excess skin and fat from your chicken thighs. In a bowl add 1 1/2 cup of yogurt, 1 tbsp of ginger paste, 1 tbsp of garlic paste, 1 tbsp of coriander powder, 1 tbsp of red chili powder, 1 tsp of turmeric powder and salt. Mix well and your chicken marinade is ready.

Step 2

Dunk one chicken at a time to ensure that they are fully coated with the marinade and place them in a separate bowl. Then add the remainder of the marinade over top of all of the chickens. Put it in the refrigerator and let them marinate overnight.

Step 3

The next day take them out and bag them up to cook. Cook the chicken sous vide @167°F / 75°C for 2 hours. While thats cooking make your gravy. Thinly chop 5 white sweet onions, in a pan melt 3 tbsp of Ghee and then add your onions. Cook the onions on med-low heat letting them fry up and really caramelize.

Step 4

Make sure to add some water occasionally to de-glaze the pan. Cook them until they have a dark color to them. In the same pan add 4 diced tomatoes, 10 green chilies, 2 tbsp of mint leaves, 1 tsp of ginger paste, 1 tsp of garlic paste, 1 tsp of garam masala powder, 1 tsp of salt1 tsp of freshly ground black pepper.

Step 5

Mix well and cook on med-high heat, keep mixing to break down the tomatoes. Let it get to a simmer and then add back your onions, again mix well and the gravy is done.

Step 6

In a pot with boiling water add 1 cinnamon stick, 5 green cardamon seeds, 10 peppercorns, 1/2 cup fresh coriander, 1/4 cup of fresh mint, 1 tsp of cumin seeds and 3 tsp of salt. Then add your rice and let it fully cook. Once cooked train the water from the rice and you're done.

Step 7

By now your chicken should be done. Take them out and give them a nice sear on a pan with some oil. Then plate with your gravy and rice and your amazing CHICKEN BIRYANI is done, ENJOY!