「Indian Chicken Biryani」

Ingredients and amounts

• 500g boneless chicken thighs, cut into large chunks
• 100ml yogurt
• 15g ginger, grated
• 6 cloves garlic (about 18g), grated
• 5g red chili powder
• 3g turmeric powder
• 5g garam masala
• 5g salt
• 15ml lemon juice
• 300g basmati rice (soaked for 30 minutes)
• 2000ml water (for boiling rice)
• 2 bay leaves
• 3 green cardamom pods
• 4 cloves
• 1 cinnamon stick (about 5cm)
• 1 star anise
• 10g salt (for rice water)
• 3 onions (about 300g), thinly sliced
• 50ml cooking oil (for frying onions)
• 30g ghee
• 0.5g saffron threads, soaked in 30ml warm milk for 15 minutes
• 20g mint leaves
• 20g cilantro leaves
• 3 green chilies, slit

Step-by-step method

1. 1

   Step 1

   In a large bowl, mix yogurt, grated ginger and garlic, red chili powder, turmeric powder, garam masala, salt, and lemon juice.

2. 2

   Step 2

   Add the chicken pieces and coat evenly with the marinade.

3. 3

   Step 3

   Cover with plastic wrap and refrigerate for at least 1 hour (overnight is better).

4. 4

   Step 4

   Soak 0.5g saffron threads in 30ml warm milk for 15 minutes; set aside.

5. 5

   Step 5

   Heat 50ml cooking oil in a pan over medium heat.

6. 6

   Step 6

   Add the sliced onions and fry until deep golden brown and crispy (about 12-15 minutes; be patient).

7. 7

   Step 7

   Remove the fried onions and drain on paper towels; set aside.

8. 8

   Step 8

   Drain the soaked basmati rice.

9. 9

   Step 9

   Bring 2000ml water to a boil in a large pot.

10. 10

    Step 10

    Add bay leaves, cardamom pods, cloves, cinnamon stick, star anise, and 10g salt.

11. 11

    Step 11

    Add the rice and cook over high heat for 5-6 minutes until the rice is about 70% done (soft on the outside, firm in the center).

12. 12

    Step 12

    Drain immediately, discard the whole spices, and set aside.

13. 13

    Step 13

    Spread 15g ghee on the bottom of a heavy-bottomed pot.

14. 14

    Step 14

    Layer 1: Spread the marinated chicken evenly on the bottom.

15. 15

    Step 15

    Layer 2: Spread half of the parboiled rice over the chicken.

16. 16

    Step 16

    Sprinkle half of the fried onions, mint leaves, cilantro leaves, and slit green chilies.

17. 17

    Step 17

    Layer 3: Spread the remaining rice on top.

18. 18

    Step 18

    Sprinkle the remaining fried onions, mint leaves, and cilantro leaves.

19. 19

    Step 19

    Drizzle the saffron milk evenly over the top layer of rice.

20. 20

    Step 20

    Dot the remaining 15g ghee (cut into small pieces) on top.

21. 21

    Step 21

    Seal the pot: make a dough with flour and water, roll it into a rope, and press it around the rim to seal the lid (traditional method), or wrap the lid with foil before covering.

22. 22

    Step 22

    Heat over high heat for 3 minutes until steam starts to escape.

23. 23

    Step 23

    Then reduce to the lowest heat and cook for 25-30 minutes.

24. 24

    Step 24

    Turn off the heat and let it rest, covered, for 5 minutes without opening the lid.

25. 25

    Step 25

    Open the lid and gently fluff the biryani with a large spatula from the bottom to mix the layers.

26. 26

    Step 26

    Serve with raita (yogurt sauce).