Tastiest Chicken Biryani Recipe

Tastiest Chicken Biryani Recipe


500g onions

500g chicken

2 tbsp garlic and ginger paste

125 ml vegetable oil

1 tsp black cumin seeds

220g plain yogurt

1 tbsp salt

1 tsp garam masala

1 bay leaf

60 ml single cream

2 tbsp chopped coriander

For the rice:

315g long-grain basmati rice

1/2 tsp black cumin seeds

2 green cardamon pods

2 cloves

1 small piece stick cinnamon

1 tsp salt

1/2 tsp saffron threads in 2 tblsps warm milk


Cooking Instructions

Rinse the rice under cold water until the water runs clear.

Put the rice and enough water to cover in a bowl and leave to soak for 30 minutes.

Slice the onions finely

Cut the chicken into large cubes or according to your preferences.

Heat some oil in a heavy-based saucepan or flameproof casserole over medium heat and fry the sliced onions, stirring occasionally. Add the black cumin seeds, garlic and ginger paste. Cook until the onions are dark brown and crisp.

Add the chicken and continue stir-frying until all the pieces are slightly fried. Cover the pan, lower the heat and simmer for about 5 minutes.

Stir in 250 ml water, the yoghurt, salt, garam masala and bay leaf, then cover the pan again and bring to a boil. Lower the heat and simmer for about 45 minutes until all the liquid is absorbed and the meat is tender.

When the meat is tender before all the liquid is absorbed, remove the meat pieces and cook the remaining mixture over high heat, stirring occasionally to evaporate excess water until a creamy consistency is obtained. Then return the meat in.

Remove from the heat and stir in the cream, crisp onions and chopped fresh coriander. Set aside.

Drain the rice and heat some oil in another heavy-based pan or flameproof casserole over high heat and add the cumin seeds, cardamon pods, cloves and cinnamon.

When the seeds splutter, add the drained rice, stirring to coat each grain in oil. Add in about 750 ml water and bring to a boil. Cover the pan, lower the heat and simmer for about 8 minutes until all the liquid is absorbed and grains are almost tender.

Soak the saffron threads in the warm milk. About 30 minutes before you want to serve, set the oven to 150C.

Put half the chicken mixture in the washed-out casserole or an ovenproof dish with a tight-fitting lid. Top with half the rice, then layer with the remaining chicken mixture and rice. Spoon the saffron and milk over the top. Cover and bake for 30 minutes.

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