Feed Zone Table Recipe: Red Chicken with Baked Biriyani

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Red Chicken with Baked Biriyani from Feed Zone Table! This fragrant and colorful dish can easily feed a large group. Beets were traditionally used in dishes like tandoori chicken to get that vibrant red color. I think you’ll find this made-from-scratch marinade is well worth your time.


Feed Zone Table recipe Baked Biriyani 0070_JN_1600px FZT

Serves 8

8 chicken drumsticks
1 cup plain whole-milk yogurt
1 small red beet, peeled and diced
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
½ teaspoon cayenne
1 tablespoon Madras curry powder
1 tablespoon sweet paprika
1½ teaspoons coarse salt
juice from 1 lemon
salt and pepper to taste

3 cups uncooked basmati rice
2 cups water
1 cup frozen mixed peas and carrots
½ cup raisins
2 tablespoons chopped cashews or peanuts
2 jalapeños, sliced into thin strips (remove seeds for a milder flavor)
4 bay leaves
1 teaspoon ground cinnamon
1 tablespoon Madras curry powder
1 teaspoon coarse salt

Prep the chicken by trimming off the excess fat. Remove the nubby ends of the drumsticks with a sharp knife—with a firm whack the ends will pop right off, making it easy to remove the skin and giving the dish a more finished look. Place the drumsticks in a baking dish and set aside.

In a blender or food processor combine the yogurt, beet, ginger, garlic, spices, salt, and purée. The yogurt mixture will be a bright red color.

Thoroughly coat the chicken with the yogurt mixture. Chill for at least 30 minutes or overnight to let the meat soak up the flavor.

Heat the oven to 350 degrees.

To make the biriyani, rinse the rice in a strainer until the water runs clear. Place the rice directly into a large baking dish (approximately 9 × 13–inch). Add the remaining biriyani ingredients and gently stir until the spices are evenly distributed. Cover with foil and place on the middle rack of the oven. Starting the chicken separately in the oven maintains their distinct colors and flavors.

After the rice has cooked for 15 minutes, cover the chicken with foil and bake for approximately 45 minutes.

Remove the chicken and the biriyani from the oven. Pour off the excess marinade from the chicken and reserve for serving, if desired. Fluff the biriyani with a wooden spoon and lay the drumsticks on top. Return to the oven to bake uncovered for another 20 minutes, or until rice is fully cooked. Finish with lemon juice and sprinkle with salt and pepper to taste.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

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