Chicken Biryani
Ingredients
- 800 gChicken leg (cut into large pieces)
- 400 gThai or basmati rice (rinsed three times)
- 200 gyogurt Indian
- 50 gghee
- 3 pcYellow onion (finely sliced)
- 4 pcGarlic (minced)
- 1 tbspGinger ground
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 pinchSaffron (infused in warm milk)
- 50 mlWhole milk
- 1 pcFresh cilantro (chopped)
- 1 pcMint fresh (chopped)
- 1 pcCinnamon stick
- 4 pccardamom
- 3 pcClove
- 1 tspGray sea salt
- 400 gBasmati Rice (rinsed several times and soaked for 30 minutes)
Method
A fragrant rice dish where every grain is separate, infused with saffron and spices. The long-marinated chicken becomes so tender it falls apart under a crust of crisp fried onions.
- 1
Mix Indian yogurt, minced garlic, ground ginger, turmeric, chili, and garam masala. Coat the chicken pieces and let rest; the meat must absorb the aromatics.
- 2
Heat ghee in a pan. Sauté sliced yellow onions until they reach a deep tobacco brown and become crispy. Set aside on paper.
- 3
Plunge rice into boiling water with cinnamon, cardamom, and cloves. Remove when 70% cooked; the grain should be flexible but still have a firm bite in the center.
- 4
In a heavy pot, layer the chicken, then cover with rice. Pour saffron milk over it, sprinkle with fried onions, coriander, and mint. Seal tightly to trap the steam.
- 5
Cook over very low heat. The steam will finish the rice and make the chicken tender. Upon opening, the aroma should be powerful and the rice grains standing up.
Frequently asked questions
How do you get this dish right?
- Never stir the rice during final cooking, or you will break the grains.
- If you don't have a tight lid, seal the edges of the pot with a strip of dough (flour and water).
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat using steam to avoid drying out the rice.
