65min 2 ppl
Chicken Biryani
90 minutes
2 people
Hard
90 min · 12 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 46g
Carbs 72g
Fats 18g
About this dish
Fragrant long-grain basmati layered with marinated chicken and saffron milk, slow-cooked in a sealed pot so the steam perfumes every grain — the defining celebration rice dish of South Asia, made achievable at home.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Onionslarge, finely sliced1
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderroughly chopped0.5 handful
- Fresh Mintroughly chopped0.5 handful
Meat & Poultry
- Bone-In Chicken Thighs and Drumsticksskin removed375 g
Dairy & Eggs
- Full-Fat Plain Yogurt100 g
- Ghee2 tbsp
Tins & Jars
- Chopped Tomatoestinned200 g
Dried Goods
- Basmati Rice200 g
- Fried Onions1 tbsp
Spices & Seasonings
- Kashmiri Chilli Powder0.75 tsp
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Ground Turmeric0.25 tsp
- Salt0.5 tsp
- Bay Leaves1
- Green Cardamom Pods2
- Cinnamon Stick0.5
- Cloves2
- Cumin Seeds0.5 tsp
- Saffron Threadsdissolved in warm milk1.5 tbsp
- Saltto taste
Utensils
- Large heavy oven-proof pot with lid
- Large pot for parboiling rice
- Mixing bowl
- Fine grater
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Aluminium foil
- Meat thermometer
Method
1
In a large bowl, mix the yogurt, minced garlic, grated ginger, Kashmiri chilli powder, ground cumin, ground coriander, garam masala, turmeric, and salt to form the marinade.
Approx. 5 minutes
2
Add the chicken to the marinade, coat thoroughly, cover, and refrigerate for at least 2 hours.
Approx. 120 minutes
3
Finely slice the onions, mince the second batch of garlic, and grate the second portion of ginger. Roughly chop the fresh coriander and mint. Dissolve the saffron threads in 1.5 tbsp warm milk and set aside.
Approx. 10 minutes
4
Rinse the basmati rice in cold water until the water runs clear, then soak in cold water for 30 minutes and drain.
Approx. 30 minutes
5
Bring a large pot of salted water to a boil. Add the drained rice and cook for 6 minutes — it should be 70% cooked. Drain and set aside.
Approx. 8 minutes
6
Heat 1.5 tbsp ghee in a large heavy oven-proof pot over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaves. Sizzle for 30 seconds until fragrant.
Approx. 1 minutes
7
Add the sliced onions and cook, stirring often, for 20 minutes until deeply golden and crispy. Remove half to use as garnish.
Approx. 20 minutes
8
Add the minced garlic and grated ginger to the pot. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
9
Add the marinated chicken and tinned tomatoes. Stir well and cook over medium heat for 15 minutes until the chicken is partially cooked. Check the internal temperature reaches 65°C with a meat thermometer. Season with salt to taste.
Approx. 15 minutes
10
Spread the parcooked rice evenly over the chicken. Drizzle the saffron milk and remaining 0.5 tbsp ghee over the top. Scatter with the reserved fried onions, fresh coriander, and fresh mint.
Approx. 3 minutes
11
Cover the pot tightly with foil, then place the lid on top. Cook over the lowest possible heat for 25 minutes (or in an oven at 170°C for 25 minutes).
Approx. 25 minutes
12
Uncover and check the chicken has reached 74°C with a meat thermometer. Gently mix a little at the serving edge to combine. Serve directly from the pot.
Approx. 2 minutes
