Indian cuisine · Dough, Pasta & Rice

Chicken Biryani

Layered fragrant rice with marinated chicken, saffron and crispy onions – India's festive dish.

Ingredients · for 4 servings

• 500 g boneless chicken thighs
• 300 g basmati rice
• 200 g yogurt
• 2 onions
• 4 garlic cloves
• 1 piece ginger (4 cm)
• 2 tsp biryani or garam masala
• 1/2 tsp turmeric
• 1 pinch saffron threads
• 4 tbsp milk (warm)
• 1/2 bunch mint
• 1/2 bunch coriander
• 4 tbsp ghee or oil
• Salt

Instructions

1. Marinate the chicken with yogurt, grated garlic/ginger, biryani masala, turmeric and salt for at least 1 hr; soak the saffron in the warm milk.
2. Cut the onions into thin rings and fry slowly in the ghee until deep golden brown and crispy; remove.
3. Wash the rice and boil in plenty of salted water for just 6–7 min – it should only be about 70% cooked; drain.
4. Fry the marinated chicken in the onion ghee for 5 min.
5. Spread the parboiled rice over the meat, then scatter the saffron milk, fried onions, chopped mint and coriander over the top.
6. Seal the pot tightly (seal the lid with foil if needed) and steam over the lowest heat for 25 min (dum cooking).
7. Let rest for 10 min, gently fluff from the bottom and serve with raita.