Chicken biryani (Kachche murgh ki biryani)

Name: Chicken biryani (Kachche murgh ki biryani)
Total time: 2 h 15 min
Yield: serves 6-8
Ingredients: chicken thighs 800g, boneless and skinless, cut into large pieces; saffron a pinch; garlic paste 1 tbsp; ginger paste 1 tbsp; ground turmeric 1 tsp; ground coriander 1 tsp; sea salt 1 tsp; chilli powder 1 1/2 tsp; garam masala 2 tsp; mint a large bunch, chopped; green chillies 3, halved; cinnamon stick 8cm piece; ghee 1 tbsp; milk 1 tbsp; greek yogurt 100g; ginger a thumb-sized piece, shredded; green chilli 1, cut in half; cinnamon 1 stick; mint a small bunch, chopped; bay leaves 2; sea salt 2 tsp; long-grain basmati rice 400g, washed and drained; saffron a pinch, soaked in 100ml milk; rose water 1 tbsp; cardamon powder a pinch; onions 2, thinly sliced and fried in 1 tbsp of oil until very soft; mint yogurt, to serve; mini poppadoms, to serve

2 hours 15 minutes + marinating
serves 6-8
Easy

Check out this chicken biryani recipe from chef Dhruv Mittal of DUM Biryani House, London. This recipe is packed with flavour and isn't to tricky, plus it's a great one-pot dish to feed the family

September 1, 2017 at 3:00 pm

*This recipe is gluten-free according to industry standards

Ingredients

chicken thighs 800g, boneless and skinless, cut into large pieces

MARINADE

saffron a pinch
garlic paste 1 tbsp
ginger paste 1 tbsp
ground turmeric 1 tsp
ground coriander 1 tsp
sea salt 1 tsp
chilli powder 1 1/2 tsp
garam masala 2 tsp
mint a large bunch, chopped
green chillies 3, halved
cinnamon stick 8cm piece
ghee 1 tbsp
milk 1 tbsp
greek yogurt 100g

RICE

ginger a thumb-sized piece, shredded
green chilli 1, cut in half
cinnamon 1 stick
mint a small bunch, chopped
bay leaves 2
sea salt 2 tsp
long-grain basmati rice 400g, washed and drained

TO ASSEMBLE

saffron a pinch, soaked in 100ml milk
rose water 1 tbsp
cardamon powder a pinch
onions 2, thinly sliced and fried in 1 tbsp of oil until very soft
mint yogurt to serve
mini poppadoms to serve

Method

Step 1

To make the marinade, soak the saffron in 50ml of boiling water in a small bowl.
Step 2

Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt.
Step 3

Mix really well, cover and chill for at least 2 hours.
Step 4

An hour before cooking, stir in the yogurt and marinate for a further hour.
Step 5

For the rice, bring 2 litres of water to a boil in a large pan.
Step 6

Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt.
Step 7

Simmer for 5 minutes. Add the rice and simmer gently for 10 minutes with a lid on. Strain the rice and cool to room temperature.
Step 8

In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer.
Step 9

Layer the rice over the chicken, then pour over the saffron-infused milk, rose water and cardamom powder, and spread the onions evenly over the surface.
Step 10

Put a clean, damp tea towel over the pan, with a lid on top. Simmer gently for 90 minutes on a low heat.
Step 11

To serve, stir the biryani gently so as not to break up the rice grains.
Step 12

Serve with the mint yogurt and mini poppadoms.