262. Mixed Nut Chicken & Rice Biryani!

A delicious and traditional Indian chicken and rice biryani with mixed nuts, peas and peppers.

Ingredients

• Grass Fed Ghee
• Garam Masala
• Pompeian Robust Extra Virgin Olive Oil
• Chicken Legs
• Diced Red Bell Peppers 
• Frozen Peas Thawed Out
• Chopped Celery
• Organic Chicken Stock
• Organic Minced Ginger
• McCormick Minced Garlic
• Morton Iodized Table Salt
• Organic Long Grain White Rice
• Organic Turmeric Seasoning
• McCormick Ground Black Pepper
• McCormick Dark Chili Powder
• Greek Yogurt
• Chopped Black Olives

Directions

1. In a bowl add some greek yogurt, minced ginger, minced garlic, salt, pepper, turmeric, and chili powder. Toss your chicken in to coat and marinate in the fridge for about an hour.
2. Thoroughly rinse your long grain rice, then soak your rice in a bowl of water for 15 minutes. 
3. Heat a pot on medium high heat and add some oil, ghee, and garam masala. Stir and heat for 3 minutes. Pour in enough water to cook your rice. Season your water mixture liberally with salt, mix and bring to a boil. 
4. Using a slotted spoon transfer your soaked rice to your salted water mixture. Cook for about 20 minutes occasionally stirring gently. Drain and set aside.
5. Heat a large pan on medium high heat and add some oil, ghee, garam masala, and chicken stock. (Enough chicken stock to go up about an inch in the pan). Bring to a boil then turn down to simmer.
6. Toss in your marinated chicken, mix well, cover with a lid and simmer for about 35 minutes, pouring in more chicken stock if needed to get the chicken cooked all the way through. 
7. During the last 10-15 minutes of cooking time on your chicken, add your cooked and drained rice, some frozen peas, chopped black olives, diced peppers, and chopped celery. Top with some mixed nuts, plate and enjoy! #recipesbyvance

Recipe by Vance Harris

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