Chicken Biryani

Curried chicken cooked in a pot buried under a mount of fragrant, fluffy rice. Biryani is a celebration of all that we love about Indian food! Make this with other proteins or vegetables - see notes. There's a load of spices in this - and it's worth it! (Plus you'll find everything at every day supermarkets). Spiciness: moderate low.

Servings 8

Ingredients

750 g / 1.5 lb chicken thighs , skin on, bone in, halved along bone (Note 1)

MARINADE:

2/3 cup / 150 ml yoghurt , plain
1/2 cup / 125 ml water
2 tbsp vegetable oil (or other plain oil)
6 garlic cloves , minced
2 tsp finely grated fresh ginger
1/8 tsp ground turmeric
1/4 tsp cinnamon
1/2 tsp cayenne (adjust spiciness to taste)
1/2 tsp ground cardamom
2 tsp garam marsala (Note 2)
2 tsp coriander
1 tbsp cumin
2 tbsp paprika , sweet / ordinary (not smoked)
1 3/4 tsp salt

PAR BOILED RICE:

2 tbsp salt
10 cloves
5 dried bay leaves
1 star anise
6 green cardamon pods
2 1/4 cups / 450g basmati rice (Note 3)

CRISPY ONIONS (NOTE 4):

2 medium onions (yellow, brown) , halved and finely sliced
1 cup / 250 ml oil , for frying

SAFFRON:

1 tsp saffron threads (loosely packed) (Note 5)
2 tbsp warm water

BIRYANI:

1 cup coriander / cilantro , chopped
60 g / 1/4 cup ghee or unsalted butter , melted (Note 6)

GARNISH:

Crispy onions (above)
Chopped coriander / cilantro
Yoghurt (Note 7)

Instructions

Mix Marinade in a large pot (about 26cm / 11" diameter). Add chicken and coat well. Marinade 20 minutes to overnight.

PAR BOILED RICE:

Bring 3 litres / 3 quarts water to the boil, add salt and spices.
Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
Drain immediately. Set aside. (Note 10 re: leaving whole spices in)

For full instructions kindly visit recipetineats.com.