Curried chicken cooked in a pot buried under a mount of fragrant, fluffy rice. Biryani is a celebration of all that we love about Indian food! Make this with other proteins or vegetables - see notes. There's a load of spices in this - and it's worth it! (Plus you'll find everything at every day supermarkets). Spiciness: moderate low.
Servings 8
Ingredients
- 750 g / 1.5 lb chicken thighs , skin on, bone in, halved along bone (Note 1)
MARINADE:
- 2/3 cup / 150 ml yoghurt , plain
- 1/2 cup / 125 ml water
- 2 tbsp vegetable oil (or other plain oil)
- 6 garlic cloves , minced
- 2 tsp finely grated fresh ginger
- 1/8 tsp ground turmeric
- 1/4 tsp cinnamon
- 1/2 tsp cayenne (adjust spiciness to taste)
- 1/2 tsp ground cardamom
- 2 tsp garam marsala (Note 2)
- 2 tsp coriander
- 1 tbsp cumin
- 2 tbsp paprika , sweet / ordinary (not smoked)
- 1 3/4 tsp salt
PAR BOILED RICE:
- 2 tbsp salt
- 10 cloves
- 5 dried bay leaves
- 1 star anise
- 6 green cardamon pods
- 2 1/4 cups / 450g basmati rice (Note 3)
CRISPY ONIONS (NOTE 4):
- 2 medium onions (yellow, brown) , halved and finely sliced
- 1 cup / 250 ml oil , for frying
SAFFRON:
- 1 tsp saffron threads (loosely packed) (Note 5)
- 2 tbsp warm water
BIRYANI:
- 1 cup coriander / cilantro , chopped
- 60 g / 1/4 cup ghee or unsalted butter , melted (Note 6)
GARNISH:
- Crispy onions (above)
- Chopped coriander / cilantro
- Yoghurt (Note 7)
Instructions
- Mix Marinade in a large pot (about 26cm / 11" diameter). Add chicken and coat well. Marinade 20 minutes to overnight.
PAR BOILED RICE:
- Bring 3 litres / 3 quarts water to the boil, add salt and spices.
- Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
- Drain immediately. Set aside. (Note 10 re: leaving whole spices in)
For full instructions kindly visit recipetineats.com.
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