Chicken Biryani
Savor the rich flavors of Chicken Biryani: tender chicken, fragrant spices, and fluffy basmati rice in every bite.
Ingredients
- 800 g boneless chicken thighs
- 400 g basmati rice
- 3 dl yogurt
- 2 large onions, thinly sliced
- 4 garlic cloves, finely chopped
- 2 tbsp freshly grated ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 small pinch saffron
- 1 dl warm milk
- 1 handful mint, roughly chopped
- 1 handful coriander, roughly chopped
- 4 tbsp ghee
- 1½ tsp salt
How to make it
- Soak the basmati rice for 30 minutes, then drain it well. Mix the chicken thighs with the yogurt, garam masala, ground cumin, salt, half of the garlic and half of the ginger, and let it marinate for 20 minutes.
- Warm the milk and steep the saffron in it so the liquid turns golden. Set it aside.
- Heat 2 tbsp ghee in a heavy pot and fry the sliced onions over medium heat, stirring often, until they turn deep golden and crisp. Lift out half for the birista topping.
- Add the remaining 2 tbsp ghee to the pot, then soften the rest of the garlic and ginger for 1 minute. Add the marinated chicken and cook over medium heat until the outside turns opaque and lightly browned.
- Pour in enough hot water to cover the chicken by a little, bring it to a boil, then simmer until the chicken is almost tender and the masala looks glossy and reduced.
- In a separate pot, cook the drained rice in plenty of salted water until it is about three-quarters cooked, then drain it well so the grains stay long and separate.
- Layer half the rice over the chicken, scatter over mint and coriander, then add the remaining rice. Drizzle the saffron milk over the top and cover the pot tightly. Steam on the lowest heat for 20 minutes until the rice is fluffy and fully cooked.
- Serve the biryani on a wide shallow platter, with the chicken and rice gently lifted so the grains stay separate and the crisp birista scattered on top.
