Jump to Main ContentJump to Primary Navigation
Top

How to make chicken biryani

biryani.jpg

Although we enjoy the satisfaction of plating up a delicious meal, all of the actual work leading up to it can be less appealing.

Which means that when it comes to scouring a cookbook, we'll instantly be drawn to the words "one pot". Avoiding the high likeliness that we might mess one of the elements up, we spoke to head chef Abdul Yaseen at Cinnamon Kitchen who shared with us his unbeatable recipe for a chicken biryani.

Ingredients

500g basmati rice

Spices for boiling rice

3 green cardamom

2 bay leaf

2 black cardamom

4 cloves

1 piece/blade of mace

1 tbsp cumin seeds

3tbsp salt

2ltr water for boiling

The Marinade

1 kg black leg chicken thighs, diced

1/2 tsp ginger paste

1/2 tsp garlic paste

1 tbsp ground chilli

1 tsp ground garam masala

1 tsp ground turmeric

1 small bunch mint leaves, chopped

2 medium sized onions, sliced and fried till golden

4 green chilli slit

1/2 of nutmeg grated

1/2 lemon juice extracted

2 tbsp vegetable oil

1 tbsp salt

100ml natural yoghurt

Other ingredients

50 ml milk

1/2g saffron

50g ghee

Marinate the chicken using all the ingredients for the marinade and leave it aside for 30 minutes or for better results 3-4 hours.

Wash and soak the basmati for 30 minutes before boiling the rice.

Take a pot and boil the water with the whole spices and salt, when the water is boiling rigorously add the strained rice and boil for 10-12 minutes, or till the rice is half cooked. This step is tricky which might make or ruin the Biryani.

Meanwhile when the rice is boiling place the marinated meat in the casserole and soak the saffron in warm milk.

Strain the half boiled rice and layer it on the meat and sprinkle the ghee and soaked saffron on the rice and cover the casserole with a lid and seal the sides with aluminium foil leaving a small gap for steam to escape.

Put the casserole on high flame for 8-10 minutes when the you see the steam through the gap provided put the flame on low gas marking and cook the Biryani for about 20-25 minutes.

To serve

Leave the casserole aside for 5 minutes after taking away from the flame and now open the lid and you are ready with the aromatic Biryani which is best accompanied with spiced onion yoghurt.

(Image: Rex Features)

Related

ChickenTikkaMasala15 (1).jpg

How to cook the perfect curry

padi.jpg

The perfect Indian side dish

naan.jpg

How to make naan bread

Comments

More

Iceland is selling chocolate-infused cheese for Easter

Why? Who knows

by Gary Ogden
29 Mar 2017

Science thinks it's solved the debate over where to keep ketchup

Fridge, cupboard, or under your pillow?

by Gary Ogden
28 Mar 2017

These GIFs show you what would happen to your food if all the bees die

#savethebees

by Gary Ogden
27 Mar 2017

A gravy bar is opening up in Manchester so of course you want to go

Why the hell not?

by Matt Tate
24 Mar 2017

Someone has invented beer based on your DNA, to ensure you like it

We already do like it, though

by Gary Ogden
23 Mar 2017

Richard Osman has put Jaffa Cakes in his World Cup of Biscuits

He's blown the debate wide open again

by Gary Ogden
23 Mar 2017

Easter even caters for Buckfast lovers now

Sounds like they're racking up orders

by Matt Tate
22 Mar 2017

Tesco is axing a load of beer brands because of Brexit

Thanks everybody

by Gary Ogden
22 Mar 2017

This shop sells Liquorice Allsort and Chocolate Orange sandwiches

Is this really a thing?

by Alex Finnis
21 Mar 2017

Cry into your caviar: Waitrose is making it harder to get free coffee

What on earth would the Queen think?

by Gary Ogden
21 Mar 2017