Chicken Biryani

Method

1. 1
   • basmati rice500 g
   • chicken thigh800 g
   • Greek yogurt200 g
   • garlic6
   • fresh ginger30 g
   • garam masala2 tbsp
   • ground turmeric2 tsp
   • ground cumin2 tsp
   • chilli powder1 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 thigh800 g
   • onion3
   • garlic6
   • fresh ginger30 g
   • butter60 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 rice500 g
   • saffron1 pinch
   • milk1 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 rice500 g
   • chicken thigh800 g
   • onion3
   • saffron1 pinch
   • milk1 dl
   • fresh cilantro4 tbsp
   • fresh mint4 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