Chicken biryani

Name: Chicken biryani
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 4 servings
Ingredients: 800 g Chicken thighs, boneless, cut into large chunks; 150 g Natural yoghurt; 0.3 Garlic, crushed; 20 g Fresh ginger, grated; 8 g Garam masala; 3 g Chilli powder; 2 g Ground turmeric; 0.5 Lemons, juiced; 5 g Salt; 3 Onions, thinly sliced; 60 ml Vegetable oil; 30 g Ghee, melted; 350 g Basmati rice, rinsed and soaked for 30 minutes; 2 g Cardamom pods, about 6, lightly crushed; 1 g Bay leaves, 2 leaves; 1 g Ground cinnamon; 3 g Cumin seeds; 8 g Salt; 50 ml Milk, warmed; 1 g Ground turmeric; 15 g Fresh mint, leaves picked; 15 g Fresh coriander, chopped; 150 g Natural yoghurt; 0.3 Cucumber, grated

Layers of fragrant basmati and yoghurt-marinated spiced chicken, steamed together with crispy onions, mint and coriander. A proper weekend project that fills the house with the smell of cardamom.

Ingredients

800 g Chicken thighs, boneless, cut into large chunks
150 g Natural yoghurt
0.3 Garlic, crushed
20 g Fresh ginger, grated
8 g Garam masala
3 g Chilli powder
2 g Ground turmeric
0.5 Lemons, juiced
5 g Salt
3 Onions, thinly sliced
60 ml Vegetable oil
30 g Ghee, melted
350 g Basmati rice, rinsed and soaked for 30 minutes
2 g Cardamom pods, about 6, lightly crushed
1 g Bay leaves, 2 leaves
1 g Ground cinnamon
3 g Cumin seeds
8 g Salt
50 ml Milk, warmed
1 g Ground turmeric
15 g Fresh mint, leaves picked
15 g Fresh coriander, chopped
150 g Natural yoghurt
0.3 Cucumber, grated

Method

Mix the yoghurt, garlic, ginger, garam masala, chilli, turmeric, lemon juice and salt. Stir in the chicken and marinate, ideally longer in the fridge. Put the rice to soak in cold water.
Heat the oil in a large casserole and fry the onions slowly until deep golden and crisp. Lift out half onto kitchen paper.
Add the chicken and its marinade to the remaining onions in the pan and cook over a medium heat, stirring, until the chicken is sealed and the sauce is thick.
Meanwhile, bring a big pan of water to the boil with the salt, cardamom, bay, cinnamon and cumin seeds. Drain the soaked rice, add it and boil until about two-thirds cooked, still with a bite. Drain well. Heat the oven to 180°C (160°C fan).
Stir the turmeric into the warm milk. Scatter half the mint and coriander over the chicken, spoon the rice on top, then drizzle with the turmeric milk and ghee and scatter over the crispy onions and remaining herbs.
Cover tightly with foil and a lid and bake so the rice steams through in the chicken juices.
Mix the yoghurt and cucumber with a pinch of salt.
Rest the biryani for 5 minutes, then gently fork through so everyone gets chicken and rice. Serve with the raita.