Chicken biryani

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

Preparation and cooking time
- Total time2 hrs and 15 mins
- + marinating
Easy
Serves 6-8

Ingredients

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

MARINADE

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

RICE

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

TO ASSEMBLE

a pinch saffron, soaked in 100ml milk
1 tbsp rose water
a pinch cardamon powder
2 onions, 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.