Biryani

One of the most requested dishes to date, Hyderabadi chicken biryani. This is an incredibly comforting dish and is perfect for the colder months. Full recipe below...


INGREDIENTS

Serves 6 (big portions)


- 650g basmati rice

- 1 tbsp ghee

- 2 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


- 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)

- 2 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)


- Ghee

- Saffron water (pinch of saffron diluted in 750g boiling water)



METHOD


1. Mix together the chicken with the rest of the ingredients for the marinade. Leave to marinate overnight in the fridge, or at least 4 hours.


2. Chop the onions into thin strips then submerge in cold vegetable oil in a pan. Turn the temperature up to medium-high then fry until golden brown. Remove from the oil with a slotted spoon and place onto paper towel to dry. Sprinkle with sea salt whilst hot.


3. Rinse the ice under cold water a few times until the water runs clear then cover with cold water, soak for 30 minutes then strain. In a large pan (bear in mind the rice will increase in size), add your ghee, turn the heat to medium-high then add the bay leaves, cinnamon, caraway seeds and cardamom pods. Fry for a few minutes until fragrant, then add in rice, followed by the water, salt and mint. Boil for 5 minutes until 'al dente' (75% cooked), then strain.


4. Heat 3 tbsp of ghee in a large pot over a high heat. Add the marinated chicken and cook for 5 minutes. Turn the heat down to a meidum-low, sprinkle with some crispy onions, mint and coriander, then top with the rice. Sprinkle more onions, mint and coriander on top of the rice, then drizzle over the saffron water. Cover with a tight fitting lid and cook on medium-high for 5 minutes, then turn down the heat to low and cook for a further 30-40 minutes until the chicken is cooked. Goes very well with some crispy onions, chopped coriander and mint, fresh raita and flatbread. Enjoy!