Chicken Biryani is a classic Indian dish of aromatic spiced rice cooked together with chicken curry marinated in spiced yoghurt.
- 1 1/2 kg chicken legs and thigh sections
- 1 tsp saffron threads
- 2 tbsp warm water
- handful of chopped coriander
- 4 tbsp ghee
- crispy onions
- 1 cup plain yoghurt
- 1/2 cup water
- 2 tbsp vegetable oil
- 8 garlic cloves, minced
- 2 tsp grated fresh ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 2 tsp garam marsala
- 2 tsp ground coriander
- 4 tsp cumin
- 2 tbsp paprika
- 2 tsp salt
- 1 tsp cayenne
- In a large container that you can cover, combine all marinade ingredients together. Add the chicken and coat it well, cover tightly then marinate overnight.
- In the day you will cook the biryani, remove the chicken from the fridge one hour before cooking.
- In a large pot bring 3 litres of water of a boil, add all rice ingredients then bring back to a boil, cook for 4 minutes. After 4 minutes drain then set it aside.
- Prepare the saffron by soaking them in 2 tbsp warm water, set is aside.
- In a large pot, add the marinated chicken together with the marinade. Cover and cook over medium heat for 5 minutes. Remove the cover then continue to cook for 5 minutes until the sauce thickens. Remove from heat.
- Arrange the chicken so it covers the entire bottom of the pot, add a generous amount of the crispy onions and coriander. Top it with the par boiled rice together with its spices. Flatten the surface then drizzle the prepared saffron together with the liquid it was soaked on. Drizzle the ghee on top. Put the lid back on, place pot back on the stove in medium heat, once it starts steaming turn heat to low then cook slowly for 25 minutes.
- Remove from stove, keep the lid on the set it aside for 15 minutes.
- To serve, grab some patches of different coloured rice, get some chicken pieces then garnish with crispy onions and coriander.