Chicken Biryani
Yield: 8
| 750 g chicken thighs, skin on, bone in, halved along bone | Mix marinade, coat chicken, marinate 20 min–overnight | Cook chicken covered 5 min, uncovered 5 min, remove heat | Layer onions & coriander over chicken in pot | Top with rice, drizzle saffron & ghee | Cover, heat until steam, then low 25 min; rest 10 min | Scoop onto platter, garnish with onions, coriander & yoghurt |
| 150 ml plain yoghurt | ||||||
| 125 ml water | ||||||
| 2 tbsp vegetable oil | ||||||
| 6 garlic cloves, minced | ||||||
| 2 tsp finely grated fresh ginger | ||||||
| 1/8 tsp ground turmeric | ||||||
| 1/4 tsp cinnamon | ||||||
| 1/2 tsp cayenne | ||||||
| 1/2 tsp ground cardamom | ||||||
| 2 tsp garam masala | ||||||
| 2 tsp ground coriander | ||||||
| 1 tbsp cumin | ||||||
| 2 tbsp sweet paprika | ||||||
| 1 3/4 tsp salt | ||||||
| 2 tbsp salt | Boil water with salt & spices, add rice, cook 4 min, drain | |||||
| 10 cloves | ||||||
| 5 dried bay leaves | ||||||
| 1 star anise | ||||||
| 6 green cardamom pods | ||||||
| 450 g uncooked basmati rice | ||||||
| 250 ml oil for frying | Fry onions in batches 3–4 min until golden, drain | |||||
| 2 medium yellow or brown onions, halved and finely sliced | ||||||
| 1 tsp saffron threads, loosely packed | Steep saffron in warm water | |||||
| 2 tbsp warm water | ||||||
| 30 g chopped coriander / cilantro | ||||||
| 60 g ghee or unsalted butter, melted | ||||||
| Crispy onions (reserved from frying, above) | ||||||
| Chopped coriander / cilantro (for garnish) | ||||||
| Yoghurt (for serving) |
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