Chicken Biryani

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.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1339
• Protein: 53 g
• Carbs: 175 g
• Fat: 51 g

Ingredients

• 800 g Chicken leg ( cut into large pieces )
• 400 g Thai or basmati rice ( rinsed three times )
• 200 g yogurt Indian
• 50 g ghee
• 3 piece Yellow onion ( finely sliced )
• 4 piece Garlic ( minced )
• 1 tbsp Ginger ground
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 pinch Saffron ( infused in warm milk )
• 50 ml Whole milk
• 1 piece Fresh cilantro ( chopped )
• 1 piece Mint fresh ( chopped )
• 1 piece Cinnamon stick
• 4 piece cardamom
• 3 piece Clove
• 1 tsp Gray sea salt
• 400 g Basmati Rice ( rinsed several times and soaked for 30 minutes )

Instructions

1. Marinating the chicken

   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. Frying onions

   Heat ghee in a pan. Sauté sliced yellow onions until they reach a deep tobacco brown and become crispy. Set aside on paper.

3. Parboiling the rice

   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. Layering and steaming

   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. Dum cooking

   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.

Chef's tips

• 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).

Storage

Keeps for 2 days in the fridge. Reheat using steam to avoid drying out the rice.