Chicken Biryani
Community· not yet ratedFragrant layered rice and spiced chicken baked together with saffron, fried onions and fresh herbs.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Marinate the chicken in the yogurt with the grated garlic, ginger, garam masala and turmeric for at least 30 minutes.
Thinly slice the onions and fry in the oil until deep golden and crisp. Remove half for garnish.
Add the marinated chicken to the remaining onions and cook for 10 minutes until browned and part-cooked.
Meanwhile, soak the rice for 20 minutes, then parboil in salted water until 70% cooked and drain.
Soak the saffron in the warm milk.
Layer the parboiled rice over the chicken. Drizzle over the saffron milk and scatter with the reserved fried onions.
Cover tightly and cook on the lowest heat (or in a 160C oven) for 25 minutes so the rice steams and the chicken finishes cooking.
Gently fork through to combine the layers and serve garnished with fresh coriander and mint.
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