Traditional Chicken Biryani
Traditional Chicken Biryani
Always soak basmati rice for longer grains: you can order from www.africaproducts.nl
Ingredients
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1 kg chicken, cut into medium pieces
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500 g basmati rice
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3 large onions, thinly sliced
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1 cup plain yoghurt
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3 tablespoons ginger-garlic paste
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3 tablespoons oil or ghee
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2 tomatoes, chopped
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1 tablespoon biryani masala
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1 teaspoon turmeric
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1 teaspoon chilli powder (optional)
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Salt to taste
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Whole spices: 1 cinnamon stick, 4 cardamom pods, 4 cloves, 2 bay leaves
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Fresh coriander and mint leaves
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Saffron soaked in warm milk (optional)
Method
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Wash and soak the basmati rice for 30 minutes. Boil in salted water with whole spices until 70% cooked. Drain and set aside.
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Marinate the chicken with yoghurt, ginger-garlic paste, turmeric, chilli powder, biryani masala, salt, and lemon juice. Rest for at least 1 hour.
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Heat oil or ghee in a heavy pot and fry the onions until deep golden brown. Remove half and reserve for garnish.
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Add tomatoes to the pot, then add the marinated chicken. Cook until the chicken is tender and oil separates from the sauce.
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Layer the partially cooked rice over the chicken. Sprinkle fried onions, mint, coriander, and saffron milk.
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Cover tightly and cook on very low heat (dum) for 20–25 minutes.
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Rest for 10 minutes before gently fluffing and serving.
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