Chicken Biryani

recipetineats.com

Sheila C

750 g / 1.5 lb chicken thighs , skin on, bone in, halved along bone (Note 1)

subheading: MARINADE:

⅔ cup / 150 ml yoghurt , plain

½ cup / 125 ml water

2 tbsp vegetable oil (or other plain oil)

6 garlic cloves , minced

2 tsp finely grated fresh ginger

⅛ tsp ground turmeric

¼ tsp cinnamon

½ tsp cayenne (adjust spiciness to taste)

½ tsp ground cardamom

2 tsp garam marsala (Note 2)

2 tsp coriander

1 tbsp cumin

2 tbsp paprika , sweet / ordinary (not smoked)

1 ¾ tsp salt

subheading: PAR BOILED RICE:

2 tbsp salt

10 cloves

5 dried bay leaves

1 star anise

6 green cardamon pods

2 ¼ cups / 450g basmati rice (Note 3)

subheading: CRISPY ONIONS (NOTE 4):

2 medium onions (yellow, brown) , halved and finely sliced

1 cup / 250 ml oil , for frying

subheading: SAFFRON:

1 tsp saffron threads (loosely packed) (Note 5)

2 tbsp warm water

subheading: BIRYANI:

1 cup coriander / cilantro , chopped

60 g / ¼ cup ghee or unsalted butter , melted (Note 6)

subheading: GARNISH:

Crispy onions (above)

Chopped coriander / cilantro

Yoghurt (Note 7)

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer