Today we take a trip to India to savour one of the country’s most popular dishes: chicken biryani. A careful balance of meat, spices and rice results in a mouthwatering royal delicacy. Cooking over a low flame allows the chicken pieces to turn out even more tender and juicy. Prepare to experience a culinary feast like never before!
Ingredients
Serves 5
Method
- Begin by marinating the meat. Mix Greek yoghurt, turmeric powder and salt to taste.
- Soak the chicken pieces in this paste for 20-30 minutes to allow the flavour to set.
- Soak the rice for half an hour. Drain the water and boil the rice until almost done.
- Fry the onions in oil until golden brown.
- Add the garlic and ginger.
- Next add cardamom, turmeric, cumin, curry, graham masala, coriander and salt.
- Add yoghurt.
- Add the tomatoes and cook until dry.
- Follow with the meat and green chillies.
- Cook over low heat until the meat is done.
- Turn of the flame, take half the amount of rice and put it in the pan.
- Sprinkle milk-soaked saffron mixed with mint and coriander.
- Put the rest of the rice in the pan, sprinkle with the same ingredients.
- Cover the pan, turn the flame to low medium and simmer gently for around 5 minutes.
- Once done, turn off the cooker, let the biryani stay covered for 10 minutes.
- Your biryani is now ready. Serve hot with a chutney of your choice. Yum!
Tips
When cooking the meat, keep stirring to ensure it doesn’t stick to the bottom of the pan.