Indian Chicken Biryani

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Prep Time15

Cook Time1

Course: Main Course

Cuisine: Indian

Keyword: basmati rice, chicken, garlic and ginger paste, Greek yoghurt

Servings: people

Calories: 434kcal

Author: Chief Cook and Bottle Washer

Firstly, skin and joint the chicken into 8 pieces
Add the yoghurt, chopped tomato, ginger and garlic paste, salt, turmeric powder, chilli powder and one tablespoon of the fried onions into the bowl with the chicken and mix well

Put two tablespoons of oil into the sauté pan and two teaspoons of ghee. Heat over a medium heat until the oil and ghee have blended and are hot
Add 12 peppercorns, 4 cloves, 1 piece of mace, 1 bayleaf, 2 green cardamoms and 1 black cardamom. Sauté for 30 seconds to release the flavour and then add the peeled potatoes that have been cut into 4 pieces each. Brown the potato on all sides
When the potato is browned, turn the heat up to high and add the chicken with its marinade. Cook until seared on all sides and then add enough water to reach half way up the side of the chicken pieces
Cover and cook for around 20 minutes until the chicken is almost cooked through

Whilst the potatoes are browning rinse the basmati rice thoroughly and then soak for about 15 minutes
Using a large pan, add one tablespoon of oil and two teaspoons of ghee. When hot add the remaining spices (12 peppercorns, 4 cloves, 1 bayleaf, 1 piece of mace, 2 green cardamoms and 1 black cardamom) and cook for about 30 seconds to allow the spices to impart their flavour
Add two litres of water and bring to a rolling boil. Add the rice (carefully, you don't want to break the grains) and keep at a rolling boil for 6 minutes. Drain the rice

Give the chicken one last stir and add the boiled eggs whole. Next add the rice. Be very careful not to press the rice - very carefully spread the rice over the chicken using more of a flick than pushing it (this will guarantee a light and fluffy biryani)
Put the lid on and cook over a high heat for exactly 8 minutes, then turn to a low heat for exactly 2 minutes. The biryani is ready!
It is important when you serve the biryani that you lift the chicken from under the rice, this is what actually gives it the colour - the chicken and sauce being lifted through the rice. This is just the best biryani you will every taste!!!