How To:
In a bowl, cover your chicken thigh fillets with the yogurt, turmeric, garam masala, garlic, ginger, salt & pepper.
If you can, put it in the fridge to marinate for the day. If you don’t have time, put it straight in a deep baking tray & cook at 180 degrees for approx. 30 min.
Note: The chicken & yogurt will release water during the cook, meaning the chicken won’t brown properly. Check after 30 mins & pour any water out, then return to the oven on high until the chicken is golden brown.
Whilst the chicken is cooking, dice the onion & fry in a pan with the ghee & curry leaves. Once they have browned, chuck in all your spices: cardamom, turmeric, garam masala, chilli powder & a pinch of salt & pepper. Fry off for 1-2 mins before removing pan from heat.
Add 4 cups of rice into a rice cooker (or pot). Add 5 cups of water & then transfer the onion & spice mix into the rice cooker, along with stock cubes & pop it on (usually cooks for about 30 mins). Halfway through the cook, lift the lid & fluff the rice so the spice mixture is properly dispersed.
Leave the cooker warm on until your chicken is done & you're ready to plate up.
Chop your fresh coriander, spring onion & green chilli. Once the chicken is golden & the rice is ready, build it on a share plate. Rice first, thighs on top & then garnish with sesame seeds, flaked almonds, currants & spring onions.
I like to serve my Biryani with sides of traditional Indian lime pickle & mango chutney, some extra cooling Greek yoghurt & plenty of lemon wedges
Chicken Biryani
You Will Need:
1½kg of chicken thigh fillets
2 cups of Greek yoghurt
1 heaped tbsp of garam masala
1 heaped tbsp turmeric
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp salt
2 tsp ground pepper
4 cups basmati rice
5 cups water
1 large brown onion
10 curry leaves
2 tbsp ground turmeric
2 tbsp garam masala
1 tbsp cumin
2 tbsp ghee (substitute with butter or olive oil)
1 heaped tbsp ground cardamom
1 tsp of chilli powder
2 chicken stock cubes
¼ cup of dried currants
¼ cup flaked almonds
¼ cup of sesame seeds
handful of fresh coriander
couple of spring onions
1 lemon
1 green chilli
Indian mango chutney or lime pickles
Greek yogurt