My Chicken Biryani

2.8/5 rating (33 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 20-25 mins
  • Difficulty: Moderate
  • Print:
My Chicken Biryani
 

Ingredients

  • 5 tbsp biryani paste, or see spices below
  • 100g thick yogurt
  • 8 chicken thighs, bone in, skinned
  • 4 tbsp any oil
  • 1 tbsp cumin seeds
  • 2 level tbsp finely chopped ginger
  • 2 small onions, finely chopped
  • 2 large tomatoes, chopped
  • 250g basmati rice, washed well and soaked for 30 minutes
  • 4 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • 75g raisins soaked in boiling water for 10 minutes
  • 800mls water, approx.
  • 1 x 10g chicken stock cube, dissolved in the water
  • 30g salted cold small butter cubes
  • coriander
  • toasted flaked almonds, optional
  • crispy fried onions
  • crispy fried ginger strips

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Method

  • Mix the paste together with the yogurt well then add the chicken.
  • In an ovenproof pan (not too large, but deep the meat and veg need to be layered tightly) heat the oil.
  • Add the cumin seeds and ginger and cook quickly, then add the onions and get some good colour.
  • Add the chicken thighs and cook on both sides to get a little colour.
  • Add the tomatoes and cook further 2 minutes.
  • Add half the soaked rice, stir well, then sprinkle over the coriander, mint, and raisins.
  • Add the rest of the rice and pack down nicely.
  • Pour over the boiling stock; bring to the boil then turn down to the tiniest simmer, cover with a tight-fitting lid and cook for 15 minutes (resist the temptation to open)
  • After 15 minutes, check to see if the rice is cooked and the liquid soaked up, dot with the butter and more coriander.
  • If cooked replace the lid, and leave for 20 minutes to rest.
  • Serve topped with crispy fried onions and ginger strips

Phil's Tips

Spices

  • 1 tsp chilli
  • 2 tsp cumin
  • 1 tsp garam masala
  • 4 bay leaves
  • 10 cardamoms
  • 1 tsp cinnamon
  • ½ tsp mace
  • 10 cloves

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