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Indian Chicken Biryani with Spices and Basmati Rice

Basmati rice layered with chicken marinated in biryani spices and yoghurt, then steamed with saffron until fragrant and beautifully coloured.
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مدة التحضير 40 minutes
مدة الطهي 50 minutes
الوقت الكلي 1 hour 30 minutes
عدد الحصص: 5 people
Ingredients Method Notes

المقادير
  

  • 3 cups basmati rice
  • 1 chicken, cut into pieces
  • 1 tub of yoghurt
  • 2 onions, sliced
  • 2 tablespoons biryani spice mix
  • Crushed garlic and ginger
  • A few saffron threads steeped in warm milk
  • Coriander and mint
  • Salt and oil/ghee
  • Bay leaves, cardamom and cinnamon

Method
 

  1. Marinate the chicken with the yoghurt, spices, garlic, ginger and salt, then let it rest for one hour.
  2. Fry the onions until deeply golden (set some aside for garnish), then cook the marinated chicken until it is partly done.
  3. Boil the basmati rice with the cardamom, cinnamon and bay leaves until only half cooked, then drain it.
  4. Arrange a layer of chicken in the pot, then a layer of rice, and scatter over the coriander, mint, saffron milk and fried onions.
  5. Cover the pot tightly and cook over very low heat (dum) for about 20 minutes, until everything is steamed through.
  6. Gently fold the biryani together when serving and garnish with the fried onions.

ملاحظات

Cook the rice only halfway so it doesn't turn mushy after steaming.
Very low heat during the dum stage keeps the rice from sticking.
Saffron and fried onions give the biryani its colour and flavour.