Chicken biryani
چکن بریانی
Layered rice and chicken, made easy with a biryani masala mix.
At a glance
- Time
- 1 hr 30 min
- Serves
- 6
- Kitchen
- Pakistani
- Heat
- Hot
First time?
Biryani is a festival and party dish: spiced meat layered with fragrant rice and steamed so the flavours meet. A biryani masala mix does the spice measuring for you. Packet mixes are hot, so start with less.
Method
Wash the rice in several changes of water until it runs clear, then soak it for 30 minutes.
Heat the oil and fry the onions until deep golden, about 15 minutes. Lift out half the onions and keep them for the top.
Add the ginger-garlic paste, tomatoes, yoghurt and biryani masala to the pot. Cook for 5 minutes. Add the chicken (and potatoes) and cook, covered, for 25 minutes, until tender. Uncover and cook until the sauce is thick.
Meanwhile, boil a big pot of water with the salt. Drain the rice and boil it for 5 to 6 minutes, until about three-quarters cooked: it should still have a bite. Drain.
Spread the rice over the chicken. Top with the fried onions, mint, coriander and green chillies.
Cover tightly (foil under the lid helps) and cook on the lowest heat for 15 to 20 minutes. Mix gently from the bottom as you serve.
Do not stir once the rice is on. The steam (dum) finishes the rice and keeps the grains separate.
Eat it with: Raita and a salad of onion, cucumber and tomato.
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