Chicken biryani

Name: Chicken biryani
Prep time: 25 min
Cook time: 55 min
Total time: 100 min
Yield: 4
Ingredients: ¼ tsp ground cinnamon; 6 green cardamom pod; ½ tsp ground cardamom; 10 clove; 1 cup of fresh coriander; 2 tsp ground coriander; 1 tbsp ground cumin; ⅛ tsp ground turmeric; 125 ml water for the marinade; 2 tbsp water for the saffron; 1 star anise; 5 dried bay leaf; 1 tsp loosely packed saffron threads; 2 tsp garam masala; 60 g ghee; 2 tsp fresh ginger; 6 garlic clove; 250 ml rapeseed oil for frying the onions; 2 tbsp rapeseed oil for the marinade; 750 g bone-in skin-on chicken thigh piece; 2 onions; 2 tbsp unsmoked sweet paprika; ½ tsp ground cayenne pepper; 450 g uncooked basmati rice; 2 tsp salt for the marinade; 2 tbsp salt for parboiling the rice; 150 ml plain yogurt

Main course

Yogurt-and-spice-marinated chicken cooked beneath saffron basmati rice with crisp onions.

Active time1 h

Cooking1 h

Total1 h 45 minResting : 30 min

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Ingredients

1 cup of fresh coriander
2 tsp ground coriander
2 tsp fresh ginger
6 garlic cloves
2 onions
½ tsp ground cayenne pepper
150 ml plain yogurt
750 g bone-in skin-on chicken thigh pieces
¼ tsp ground cinnamon
1 tbsp ground cumin
⅛ tsp ground turmeric
125 ml water for the marinade
2 tbsp water for the saffron
5 dried bay leaves
1 tsp loosely packed saffron threads
250 ml rapeseed oil for frying the onions
2 tbsp rapeseed oil for the marinade
2 tbsp unsmoked sweet paprika
450 g uncooked basmati rice
2 tsp salt for the marinade
2 tbsp salt for parboiling the rice
6 green cardamom pods
½ tsp ground cardamom
10 cloves
1 star anise
2 tsp garam masala
60 g ghee

Preparation

Step completed · 1
Peel and grate the ginger, then measure its volume. Peel and chop the garlic. In a wide heavy-based pot, mix yogurt, marinade water and oil, garlic, ginger, turmeric, cinnamon, cayenne, ground cardamom, garam masala, ground coriander, cumin, paprika and marinade salt. Coat the chicken and marinate chilled for at least 20 minutes. Prepare the rice, onions and saffron meanwhile.
Step completed · 2
Bring a large saucepan of water to a boil with the rice salt, cloves, bay leaves, star anise and cardamom pods. Add rice and cook for about 4 minutes after it returns to the boil: the centres should remain firm. Drain immediately. Remove the whole spices before layering.
Step completed · 3
Peel and thinly slice the onions. Heat their oil in a saucepan and fry in small batches for about 4 minutes, until golden rather than dark brown. Drain on kitchen paper; do not pour the frying oil into the rice. In a bowl, pour the warmed saffron water over the threads and infuse for at least 10 minutes.
Step completed · 4
Put the chicken and marinade pot over medium heat. Cover and cook for 5 minutes. Uncover and cook for another 5 minutes, turning the chicken. Turn off the heat and arrange the pieces skin-side down.
Step completed · 5
Wash and chop the coriander, then measure its volume. Melt the ghee over low heat. Scatter half the fried onions and fresh coriander over the chicken. Cover with all the rice without pressing firmly. Pour the saffron infusion with its water over the rice, followed by melted ghee. Cover tightly and heat over medium heat. As soon as steam appears, reduce to the lowest heat and cook for 25 minutes. Remove from the heat and rest covered for 10 minutes.
Step completed · 6
Check that the chicken centres reach 75 °C for 30 seconds, keeping the probe away from bone; otherwise continue cooking covered. Scoop down to the base to serve chicken and rice layers together without mixing everything up. Top with the remaining fried onions and coriander.

Allergens

Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration