Chicken Biryani


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
  1. Mix Marinade in a large pot (about 26cm / 11" diameter). Add chicken and coat well. Marinade 20 minutes to overnight.

PAR BOILED RICE:
  1. Bring 3 litres / 3 quarts water to the boil, add salt and spices.
  2. 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.
  3. Drain immediately. Set aside. (Note 10 re: leaving whole spices in)

For full instructions kindly visit recipetineats.com.

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