Ingredients

Method

Rinse the jasmine rice under cold water until the water runs clear. Set aside.

Season the chicken thighs with turmeric.

Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until they are browned on both sides. Remove the chicken and set aside.

In the same pot, add the sliced onion and bay leaves and cook until the onion is softened.

Add the rinsed rice to the pot and stir to mix with the onions. Add the chicken broth, fish sauce, and sugar. Stir well.

Return the chicken thighs to the pot, nestling them into the rice. Cover the pot and simmer for about 20 minutes, or until the rice is cooked and the chicken is tender.

Serve the chicken biryani garnished with fresh cilantro and crispy fried onions.