Cook and Scale
Chicken Biryani
6 servings · 75 min total
Fragrant layered basmati rice and spiced chicken steamed with saffron, fried onions, and fresh herbs. A celebration in a single pot.
Ingredients
- 500 g basmati rice
- 800 g chicken thigh, cut into chunks
- 200 g Greek yogurt
- 3 onion, thinly sliced
- 6 garlic, crushed
- 30 g fresh ginger, grated
- 2–3 fresh chilli, slit
- 2 tbsp garam masala
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp chilli powder
- 60 g butter
- 1 pinch saffron
- 1 dl milk, warm
- 4 tbsp fresh cilantro, chopped
- 4 tbsp fresh mint, chopped
- salt to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.