Chicken biryani

Updated at: Wed, 16 Aug 2023 19:01:36 GMT

Step 1

Marinate your chicken in the yoghurt, turmeric, cumin, chilli powder and 1/2 of the garlic and ginger.

Step 2

Wash your rice under cold water and leave it to soak for 20 minutes

Step 3

Bring a large pot of salted water to a boil and add the rice. Cook for 6-7 minutes or until it’s about 2/3 cooked, and then drain the water

Step 4

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

Step 5

Remove 1/4 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 chillies and garam masala

Step 8

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

Step 9

In a large pot you have the lid for, start the assembly of the biryani by pouring the remaining ghee into the bottom, followed by a layer of rice, then a layer of chicken and a sprinkling of the mint and coriander

Step 10

Repeat this until all the rice and chicken is in the pot

Step 11

Make sure your last layer is rice on top with the reserved sautéed onions

Step 12

Optionally, you can warm 3 tbsp of milk with a pinch of saffron and pour over the final assembled biryani

Step 13

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

Step 14

Serve with more chopped mint, coriander and some crispy shallots (optional)

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