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Chicken Biryani
Ratings & commentsA fragrant layered chicken biryani for six: spiced, marinated chicken under fluffy basmati, finished with fried onions and fresh coriander.
- Prep
- 30 min
- Cook
- 1 h
- Total
- 2 h
- Serves
- 6
- Difficulty
- Medium
- Heat
- Medium hot
Plan ahead: Marinate the chicken for 30 minutes (longer is better).
About this Chicken Biryani
Biryani looks like a project, but it is really three simple jobs - marinate, cook the masala, steam the rice - done in order. This version keeps the spice list short and the technique classic: par-boiled basmati steamed (the "dum") on top of a thick chicken masala so every grain picks up the flavour. It feeds six generously and costs very little per plate.
Ingredients
- 800 gChicken Breast, cut into bite-size cubes
- 1 kgBasmati Rice, washed until the water runs clear
- 400 gOnions, thinly sliced
- 300 gTomatoes, chopped
- 150 gYogurt, plain, for the marinade
- 50 gGarlic, crushed to a paste
- 50 gGinger, grated to a paste
- 150 mlVegetable Oil
- 10 gTurmeric
- 15 gChilli Powder, adjust to taste
- 20 gCoriander Powder
- 50 gFresh Coriander, chopped
- 20 gSalt
Plus water and a little salt to taste.
How to prepare Chicken Biryani
Wash the basmati until the water runs clear, then soak it in cold water for 30 minutes. Drain well.
Mix the chicken with the yogurt, half the garlic and ginger paste, the turmeric, chilli powder, coriander powder and a good pinch of salt. Cover and marinate for at least 30 minutes.
Heat the oil in a wide, heavy-based pan over a medium heat. Fry the sliced onions, stirring often, for 15-20 minutes until deep golden. Lift out half onto a plate for layering later.
Add the remaining garlic and ginger to the pan for 1 minute, then the chopped tomatoes. Cook for 5-6 minutes until they break down into a thick paste.
Add the marinated chicken and cook for 12-15 minutes, stirring now and then, until the chicken is just cooked and the masala is thick and clinging. Turn off the heat.
Meanwhile bring a large pan of well-salted water to the boil. Cook the soaked rice for 6-7 minutes - it should be about 70% cooked and still firm in the middle. Drain.
Spread the rice over the chicken in an even layer. Scatter the reserved fried onions and the fresh coriander on top.
Cover with a tight-fitting lid (seal the gap with foil if needed) and cook on the lowest heat for 20-25 minutes so the rice steams through.
Rest, covered, for 10 minutes. Fluff gently from the edges so the layers mix and serve hot.
Tips
- Do not stir the rice into the chicken before steaming - the layers are what make it a biryani.
- Chicken breast dries out easily: keep the masala moist and do not over-cook the chicken before the rice goes on.
- Leftovers reheat well with a splash of water in a covered pan.
Ratings & comments
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