Chicken Biryani

I love to cook chicken biryani especially for guests. I love to see their faces lit up when I open the top of the earthen pot and they are greeted with fluffy yellow rice and the wonderful waft of delicious spices.

VIDEO LINK: https://youtu.be/bM64F-C6ouQ

INGREDIENTS

• 4 chicken thighs (remove skin and fat) - cut into large chunks

• 1 tbsp rice bran oil

• 10-15 mint leaves

• 10-15 coriander leaves

Spice Mix:

• Thumb size ginger (grated)

• 4 garlic cloves (minced)

• 1 Tbsp fried onion

• 2 tsp salt (reduce salt, if desired)

• 1 tsp turmeric

• 2 tsp coriander powder

• 1 tsp cumin powder

• 2 cardamon pods (split to release seeds)

• 1 Tbsp sweet paprika

• 1/2 tsp chilli powder

• 1/2 tsp cinnamon

• 1/2 cup yogurt

Par-boiled rice

• 1 cup of basmati rice

• 2 Tbsp salt

• 2 cloves

• 1/2 star anise

• 1 cardamon pod

• 1 litre of water

Assembly:

• 1 Tbsp fried onion

• 10-15 mint leaves

• 10-15 coriander leaves

• 1 tsp turmeric powder in 2 Tbsp of warm water

• 1 Tbsp rice bran oil

METHOD

1. Marinate the chicken meat:

   • Cut chicken thigh into large chunks (leave the bone intact with some chicken meat attached)

   • Prepare the marinade by mixing all the marinade ingredients together.

   • Massage marinade into the chicken. Leave chicken to marinate for at least 1/2 hour.

2. Par boil the basmati rice:

   • In a separare pot, boil some water with 2 tablespoons of salt.

   • Add cloves, star anise and cardamon pod.

   • When the water boils, add the basmati rice.

   • Cook the basmati rice for about 4 mins until just cooked but still firm in the middle.

   • Drain and set aside.

3. Cook the biryani:

   • Heat 1 tbsp of oil in an earthen pot.

   • Add marinated chicken and cook until the sauce thickens.

   • Remove the pot from the heat.

   • Make sure the chicken cover the bottom of the earthen pot.

   • Add fried onion, mint leaves and coriander leaves on top of the cooked chicken in the earthen pot.

   • Add par boiled basmati rice.

   • Pat the rice down flat with a spatula.

   • Sprinkle turmeric water on top of the rice.

   • Drizzle a tablespoon of oil on top.

   • Cover and cook for 50 mins; first 5 mins on high, then turn heat down to low.

   • Stir the rice and chicken before removing to a serving plate. Sprinkle roasted almond flakes on top before serving.