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Chicken biryani

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Ingredients

For the fried onions
  • 5 tbsp vegetable oil (+more if needed)
  • 5 onions, peeled and thinly sliced
  • 1 tsp sugar
For the chicken marinate
  • 2 baby chickens, each cut into eight pieces
  • 0.5 cup plain yoghurt
  • 0.5 inch piece of ginger, peeled and minced
  • 5 garlic cloves, peeled and minced
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
For the rice
  • 2.5 cup basmati rice
  • 4 cups boiling water
  • 1 tbsp salt
  • 6 cloves
  • 4 green cardamoms
  • 1 cinnamon stick
  • 2 bay leaves
For cooking the chicken
  • 5 tbsp vegetable oil
  • 1 tsp red chilli flakes
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 2 tsp salt (more or less to taste)
  • 5 green cardamom
  • 1 piece cinnamon stick
  • 5 garlic cloves, peeled and minced
  • 1 inch ginger, peeled and minced
  • 4 tomatoes, chopped
  • 0.5 cup plain yoghurt
  • 0.5 lemon, juiced
  • 0.5 cup mint leaves, chopped (+ more for garnish)
  • 0.5 cup coriander leaves, chopped (+ more for garnish)
Extras
  • 1 pinch saffron threads
  • 0.5 cup warm milk
  • 0.5 tsp rose water
Features:
Cuisine:
  • Cooking Time
    2 hrs
  • Serving
    Serves 8
  • Skill Level
    Not that bad

Directions

After the delicious mutton biryani, I couldn't wait to make some chicken biryani.
  1. In a large skillet, heat the vegetable oil on high heat and fry the onions until browned. You may wish to sprinkle some sugar to help caramelise, then set aside
  2. In a large bowl, place all the ingredients under 'for the chicken marinate', including half the fried onions, cover and place in the fridge for at least 30 mins to marinate (the longer the better)
  3. Rinse and drain the rice a few times under running water, then soak in cold water and leave for 30 mins to soak
  4. In a deep pot (which will be the one you will assemble the biryani in), bring the water to the boil, then add the drained rice, alongside the salt. In a thin material, place the cloves, cardamom, cinnamon stick and bay leaves - tie in a knot and place it into the rice. Cover and leave on low heat for 5 mins (or until the rice is 3/4 cooked), remove and drain
  5. To cook the chicken, heat the vegetable oil in a pot, then add the red chilli flakes, garam masala, turmeric powder, salt, cardamom and cinnamon stick for a minute until you smell the aroma
  6. Add the minced garlic, ginger and tomatoes and cook for a few minutes on medium heat
  7. Add the marinated chicken, mix well and cook on very high heat for 5-10 mins. Reduce the heat and cover the pot, and cook until the chicken is tender (around 15 mins)
  8. Remove some of the sauce, add it to the plain yoghurt, then re-add it to the pot and mix in well. Add the other half of the fried onions, as well as lemon juice, mint and coriander. Mix well and cook uncovered on high heat for 10 mins
  9. Soak the saffron threads in the milk, cover and set aside
  10. To layer the biryani, place a handful of rice in a large pot, followed by half the chicken mixture. Then add half the rice, followed by half the saffron milk and a few drops of the rose water. Repeat with the other half of all the ingredients. Top with more chopped mint and coriander, cover with foil then a tight lid and leave to cook on low heat for 40 mins. Turn off the heat and leave covered for a further 10 mins

Delicious, delicious, delicious mashAllah!!! My family were so hungry I did not get a chance to take any good pictures! I hope you give this a go and enjoyyyy :)

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