Chicken biryani
Spiced chicken and fragrant basmati layered with crispy onions, saffron and fresh herbs, then slowly steamed in a sealed pot.
- 105 min45 prep · 60 cook
- HardDifficulty
- 800 kcalper serving
Ingredients
- Basmati rice350 g
- Chicken thighs, in pieces800 g
- Plain yogurt200 g
- Onions3
- garlic4 cloves
- Fresh ginger, grated1 tbsp
- Garam masala2 tsp
- Chilli powder1 tsp
- Ground turmeric½ tsp
- Cardamom pods4
- Cinnamon stick1
- Bay leaves2
- saffron1 pinch
- Warm milk3 tbsp
- Ghee or butter4 tbsp
- Lemon1
- Fresh mint and corianderto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the chicken with the yogurt, grated garlic and ginger, garam masala, chilli, turmeric, lemon juice and salt. Leave to marinate.
- 2
Rinse the rice and soak it in water. Soak the saffron in the warm milk.
- 3
Fry the thinly sliced onions in the ghee, stirring, until deep golden and crisp. Take out half.
- 4
Add the chicken with its marinade to the pot and cook until almost done and the sauce has thickened.
- 5
Meanwhile boil the rice in salted water with the cardamom, cinnamon and bay leaves until three-quarters cooked. Drain.
- 6
Spread the rice over the chicken. Top with the saffron milk, the reserved onions and the herbs.
- 7
Seal the pot tightly with foil and the lid and cook on very low heat so the rice finishes in the steam.
- 8
Rest before opening, then serve, scooping down to the chicken.
Tips and questions
- How long should the chicken marinate?
- At least 1 hour, and ideally overnight in the fridge. The yogurt tenderises the meat and the spices go deeper.
- Why does the rice turn mushy?
- Usually because it was boiled too long before layering. Drain it while the grain still has a firm core; it finishes cooking in the steam.
- What is it served with?
- A cool raita of yogurt and cucumber, and a simple onion and tomato salad.
Enjoy your meal!
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