Main
Pakistani-style chicken biryani
- Preparation time
- 1 h 15
- Servings
- serves 6
Ingredients
- Rice — to buy500 g
- Chicken — to buy700 g
- Yogurt — to buy200 g
- Onion — to buy3
- Garlic — to buy4 cloves
- Ginger — to buy20 g
- Tomato — to buy2
- Chili pepper — to buy2
- Garam masala — to buy1 tsp
- Turmeric — to buy1 tsp
- Cinnamon — to buy1 stick
- Star anise — to buy2
- Saffron — to buy1 pinch
- Milk — to buy3 tbsp
- Neutral oil — to buy5 tbsp
- Fresh cilantro — to buy1 bunch
- Fresh mint — to buy1 bunch
- Salt — to buy1 tsp
Preparation
Marinate the chicken pieces in the yogurt, half the crushed garlic and ginger, garam masala, turmeric and a pinch of salt for at least 1 hour (ideally overnight in the fridge).
Rinse the basmati rice in clear water until it runs clear, then soak it for 30 minutes: this keeps it from sticking together or breaking during cooking.
Heat the oil in a large Dutch oven and fry two sliced onions until golden and crisp; set half aside for the garnish.
In the same pot, cook the marinated chicken with the diced tomatoes, split chillies, cinnamon and star anise for 15 minutes over medium heat, until the chicken is cooked and the sauce has concentrated.
Meanwhile, bring a large pot of salted water to a boil and cook the drained rice for just 5 minutes (it should stay firm, as it finishes cooking in the steam), then drain it again.
Soak the saffron in the warm milk for 5 minutes.
In the pot, spread the parboiled rice over the chicken in an even layer, drizzle with the saffron milk, and sprinkle with cilantro, mint and the reserved fried onions.
Cover tightly (a towel under the lid helps trap the steam) and cook over very low heat for 20-25 minutes, without lifting the lid, so the rice finishes steaming and soaks up the flavours.
Gently fold everything together just before serving to spread the colours and flavours, and serve immediately with a chilled raita.