Chicken Biryani

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Step 1

Marinate your chicken in the yogurt, turmeric, salt, cumin, chili powder and half of the garlic and ginger

Step 2

Wash the rice and leave it to soak for 20 minutes

Step 3

Cook the rice until it's about two-thirds cooked, then drain the water

Step 4

In a large pot, heat the ghee and flavour with the cinnamon stick, cardamom pods and coriander seeds. After a few minutes, add the onions and salt and sauté for 15-20 minutes.

Step 5

Remove a quarter of the cooked onions and set aside for the final assembly

Step 6

Add the remaining garlic and ginger to the pot and sauté for 2-3 minutes

Step 7

Add the marinated chicken, followed by the diced tomatoes, green chilies and garam masala

Step 8

Stir well and cook for 15-20 minutes or until the tomatoes are completely soft

Step 9

Empty the pot to start the assembly. Clean the pot and add the remaining ghee into the bottom, followed by a layer of chicken and a sprinkling of mint and coriander. Repeat this until all the rice and chicken is in the pot' make sure your last layer is rice on top with the reserved sauteed onions.

Step 10

Option: warm 3 tbsp of milk with a pinch of saffron and pour over the final assembled biryani

Step 11

Seal the pot by using a tea towel under the lid and cook for 25 minutes on low heat.

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