Biryani

recipetineats.com

Tricia

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)

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