Chicken Biryani

Method

1. 1
   • basmati rice 500 g
   • chicken thigh 800 g
   • Greek yogurt 200 g
   • garlic 6
   • fresh ginger 30 g
   • garam masala 2 tbsp
   • ground turmeric 2 tsp
   • ground cumin 2 tsp
   • chilli powder 1 tsp

   Marinate the chicken — Marinate the chicken with yogurt, half the garlic and ginger, chilli, garam masala, turmeric, cumin, and chilli powder for 30 minutes. Soak the rice in cold water.

   ⏱30 min
2. 2
   • chicken thigh 800 g
   • onion 3
   • garlic 6
   • fresh ginger 30 g
   • butter 60 g

   Fry onions and cook chicken — Fry the sliced onion in the butter for 15 minutes until deep golden and crisp; set aside half for garnish. Add the remaining garlic and ginger and the marinated chicken and cook 10 minutes.

   ⏱15 min
3. 3
   • basmati rice 500 g
   • saffron 1 pinch
   • milk 1 dl

   Parboil the rice — Parboil the drained rice in salted water for 5 minutes until half-cooked, then drain. Steep the saffron in the warm milk.

   ⏱5 min
4. 4
   • basmati rice 500 g
   • chicken thigh 800 g
   • onion 3
   • saffron 1 pinch
   • milk 1 dl
   • fresh cilantro 4 tbsp
   • fresh mint 4 tbsp

   Layer and steam the biryani — Layer the rice over the chicken, drizzle with the saffron milk, and scatter with cilantro, mint, and the reserved onions. Cover tightly and steam on low for 20 minutes, then rest before fluffing.

   ⏱20 min