Home cooked chicken biriyani

1. 1

   First marinate the chicken. Combine the chicken, garlic, ginger, yoghurt, curry powder, salt and pepper in a bowl. Mix well to coat the chicken. Leave to marinate in the fridge for about 30 minutes (and up to 24 hours if you have time).

2. 2

   For the biryani spice mix, combine all the ingredients in a small bowl and set aside.

3. 3

   To make the rice, put 1.5 litres/2¾ pints water in a large cooking pot, along with the aromatics and the rinsed rice.

4. 4

   Bring to the boil and cook for 5-7 minutes, or until rice is 80% cooked (the rice will be translucent on the outside but still be solid in the centre).

5. 5

   Drain and rinse the rice under cold running water to stop the cooking process. Leave the rice and the spices in the sieve for later.

6. 6

   For the biriyani, put a large lidded saucepan over a low heat and add the ghee. Once melted, add the onions and a pinch of salt. Cook the onions slowly for 10-12 minutes or until soft and caramelised. Remove the onions from the pan and set aside while you cook the chicken.

7. 7

   Cook the chicken in the same pan over a medium-high heat. Fry for 3-4 minutes on each side until slightly browned (it doesn't need to be cooked through at this point).

8. 8

   Sprinkle 2 heaped tablespoons of your biriyani spice mix over the chicken. Season with salt and pepper and stir to coat evenly.

9. 9

   Scatter the fried onions over the top and then add the shredded mint leaves. Put the drained rice on top of the chicken thighs in an even layer. Cover with a lid and cook on the lowest heat for 20-25 minutes to allow everything to steam.

10. 10

    When cooked, garnish with the shredded mint leaves and dried fruit. Serve immediately.

1 serving ≈ 267 g

Nutrition values are estimates. - means data is unavailable.