Chicken Biryani
Chicken Biryani is a fragrant and flavorful one-pot dish that beautifully marries tender chicken with aromatic basmati rice, spices, and herbs. This traditional Indian recipe is known for its rich, layered flavors, achieved through marinating the chicken in a blend of spices and then slow cooking it with rice, allowing the ingredients to meld perfectly. This is for when you want to impress and trust me it’s worth the time.
Enjoy this comforting and hearty dish that will transport you straight to the heart of Indian cuisine!
Ingredient
- 600g Chicken Legs and Thighs
- 100g Plain Whole Yoghurt
- 350g Long Grain Basmati Rice
- 4 Large Onions, sliced
- 8 Garlic Cloves
- 3cm Knob Of Ginger
- 3 Tomatoes, chopped
- 3 Small Green Finger Chillies
- 2 Lemons, thinly slice
- A Small Bunch Of Coriander
- A Small Handful Of Mint Leaves
- Red Food Colouring and Milk
Biryani spice blend
- 1 Tsp Cumin Seeds
- 2 Tsp Coriander Seeds
- 6 Cloves
- ½ Tsp Fennel Seeds
- 1 Tsp Black Peppercorns
- 4 Green Cardamom Pods
- 1 Whole Mace (optional)
- 2 Whole Black Cardamoms (Optional)
- ½ Cinnamon Stick
- 2 Tsp Red Chili Powder
- 1 ½ Tsp Turmeric Powder
- ½ Tsp Sugar
Step 1
Combine the chicken with the yoghurt, lemon, 1 tsp salt and allow to marinate until you are ready to use, or up to 12 hours.
Wash the rice well in cold water - soak in cold water for 30 mins.
Step 2
In a dry skillet, toast the whole spices until fragrant and blitz in a spice grinder or a mortar and pestle into a fine dust. Pound the garlic, ginger and chilli in a mortar and pestle.
Step 3
Heat up 50ml of oil in a pan and fry half onions until very crispy and darkened.
Remove, set aside and then add the remaining onions, garlic paste, sugar, spice mix and ground spices. Cook for 5 mins on med.
Step 4
Add in the chicken, yoghurt, 1 1/2 tsp salt and 100ml of water. Mix well and cook for 10 mins until it is 80% cooked through. Set aside.
Step 5
Drain the rice, and cook in 1 liter of fresh cold water, with 1 tbsp of ghee, 1 tsp salt and the juice of half a lemon. Bring to a boil and then set a timer for 4 mins. Drain the par cooked in a sieve and set aside.
Step 6
Spread the ghee or butter on the bottom of your heavy-bottomed pan. Spread over half the rice, and top with the cooked chicken with the curried sauce. Layer half thinly sliced lemon and then top with rice. Top with more rice, mint, coriander, reserved onions. Sprinkle on the red milk mixture to colour the rice.
Step 7
Cover with a lid and place on a medium heat until you can see steam coming out, then time for 5 mins.
Uncover, plate up with a squeeze of lemon and enjoy.
