Easy Chicken Biryani
A classic chicken Biryani layered with aromatic spices and topped with crispy onions and fresh coriander.
- Serves: 8-10 |
- Difficulty: moderate
- Prep Time : 40 mins |
- Cook Time : 20 mins
1 kg boneless, skinless chicken thighs
½ C (125 ml) Greek yoghurt
2 Tbsp (30 ml) garam masala
2 tsp (10 ml) chilli powder
1 tsp (5 ml) turmeric powder
1 tsp (5 ml) paprika
sea salt and freshly ground pepper
Crispy Fried Onions
¼ C (60 ml) oil for frying
1 large onion
1 Tbsp (15 ml) cumin seeds
2 Tbsp ( 30 ml) tomato paste
300 g Romanita or plum tomatoes
3 garlic cloves, finely chopped
2 green chillies, chopped (seeds optional)
1 thumb-size knob of ginger, finely chopped
1 Tbsp (15 ml) coriander powder
2 C (500 ml) Allsome Rice, cooked according to the packet instructions
¼ C (60 ml) milk
2 tsp (10 ml) turmeric powder
2 x ½ tsp (2,5 ml) Garam masala
a big handful of coriander, chopped
In a large glass bowl, add all the ingredients for the chicken marinade and mix well to combine. Cover and let the meat marinate overnight in the fridge, or for at least 2 hours.
Crispy Fried Onions
In a large frying pan over high heat, add the ¼ cup of oil for the onions and heat. Add the onions and fry in batches until they are golden and crisp. Drain on a sheet of kitchen towel and set aside.
In a large pot over medium heat, add the cardamom pods, cumin seeds, and onions and fry until the onions have softened.
Add the tomatoes and tomato paste and stir while cooking until the tomatoes have cooked and broken down.
Add the garlic, green chillies, ginger and coriander powder and fry for a minute until fragrant.
Add the chicken to the pot and cook while stirring to cook the chicken through. Take the pot off the heat to begin the layering process.
Add a layer of rice then spoon on half of the turmeric milk to colour the rice.
Add a layer of fried onions then sprinkle a little garam masala over the top and then top with half the coriander and mint.
Add another rice layer then repeat the process of fried onions, garam masala, and the rest of the coriander and mint. Pop the lid on and return the pot to very low heat.
Cook for 10-15 minutes until the pot and rice has warmed through.