Chicken Biryani. This is THE perfect comfort food, incredibly warming and packed full of flavour. I can assure you, it does NOT disappoint. I wanted to try and keep the recipe as authentic as possible to highlight this dish in a true light. To do this I had to search around, cross reference a lot of different authentic recipes, research the history of Biryani and find out about all the numerous variations (there’s hundreds out there, trust me..!) 🔥
Ingredients:
Serves 6 large portions
- 800g chicken (mix of thighs and drumsticks)
- 2 cups yoghurt
- Handful or mint and coriander finely chopped (save some for layering up later)
- 2 large knobs of ginger (minced)
- 5 garlic cloves (minced)
- 3 green chillis
- Juice of 1 lemon
- 4 black cardamom
- 4 green cardamom
- 2 large cinnamon sticks
- 3 heaped tsp garam masala
- 4 heaped tsp chilli powder
- Few large pinches of kosher salt
- 3 red onions
- Vegetable oil (for frying)
- Salt to season
- 650g basmati rice (long grain)
- 1 tbsp ghee
- 3 bay leaves
- 1 stick of cinnamon
- 3 green cardamom pods
- 2 tsp caraway seeds
- Sprig of mint
- Few pinches of kosher salt
- 2 litres water (enough to just cover rice)
- 3 tbsp ghee (for frying chicken)
- Saffron milk (pinch of saffron diluted in 500g/ml warm milk)
- Served with raita (mint yoghurt)
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