Chicken Biryani

My favourite Chicken Biryani.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin with slicing the red onions in half and peeling. Using a mandoline or sharp knife thinly slice.

Step 2

Get a pan on a medium-high heat and add 2cm sunflower oil. Once it comes up to temperature (160c/320f) add the onions and fry until golden brown and crisp. Place on paper towel to soak up the excess oil.

Step 3

Finely chop the garlic, ginger, chilli, mint, coriander and slice the lemon in half.

Step 4

Add all of the ingredients for the marinade into a mixing bowl with the chicken thighs and top with half of the crispy onions. Mix well, cover and leave in the fridge for at least 4 hours or over night.

Step 5

Rinse the rice until the water runs clear and put onto boil with the aromatics. It's important you don't cook the rice all the way, it needs to be al dente. Then drain.

Step 6

Warm the milk and add the saffron, stir well and put to the side.

Step 7

Get a large sauce pan on a medium-high heat, add a little oil followed by the chicken. Cook for 4-5 minutes whilst continuously stirring, and then add the rice. Mix well and add the rest of the crispy onions along with chopped coriander and the saffron milk. Mix well.

Step 8

Cover with a tea towel and lid and turn the heat right down to low. Leave for 30 minutes.

Step 9

Serve and enjoy!