Okay so here goes! My chicken biryani recipe! Give it a go this weekend and let me know what you think! You can play with the amounts and flavours at will! Make it your own! Donna
Marinade over night in a zip lock bag:
12 or more chicken thighs no bone no skin Salt and pepper 2 cups of natural yogurt 1/2 tablespoon of oil 1/2 tablespoon of water 3 teaspoons of garlic paste 2 thumbs of ginger grated or use paste 1 teaspoon of turmeric 1/2 teaspoon cinnamon 1/2 teaspoon cayenne 1/2 teaspoon chilli powder or more 1/2 teaspoon of ground cardamom 1 tablespoon of Garam Marsala 1 tablespoon of curry powder or paste (madras) 2 teaspoons of ground coriander 1 tablespoon of cumin 2 tablespoons of sweet paprika
Give this a good squish! Leave in fridge overnight or for at least an hour.
400 g of basmati par cooked in water with:
Salt Cloves Bay leaves Star anise Cardamom pods or seeds
Drain the slightly undercooked rice. Let it sit for at least an hour. Do not rinse.
Then slice a white onion thinly and shallow fry till crispy. Drain and dry.
Now bake or fry your chicken thighs. Then shred these.
Pop a couple of tablespoons of butter or ghee in a deep heavy bottomed pan.
Throw in half the rice with raw onions, parsley, coriander and saffron threads.
Get this going then add the chopped/shredded chicken and the rest of the marinade. Add the fried onions and give everything a good coating.