Hähnchen-Biryani

Biryani is a celebration dish: marinated chicken and long-grain basmati, layered with fried onions, saffron and mint, then cooked on very low heat ('dum') so the flavours mix.

A good biryani masala and real aged basmati make all the difference.

Video and original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 5
• Prep 30 min
• Marinate 60 min
• Cook 60 min
• gluten-free

Ingredients

• 400 g aged basmati rice
• 800 g chicken pieces
• 200 g yoghurt
• 1 tbsp ginger-garlic paste
• 3 tsp biryani masala
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric
• 2 tsp salt (plus salt for the rice water)
• 3 onions, thinly sliced and fried crisp
• 3 tbsp ghee
• Whole spices: 1 bay leaf, 4 cardamom, 4 cloves, 1 cinnamon stick
• 1 pinch saffron in 3 tbsp warm milk
• Mint and coriander leaves
• Juice of 1 lemon

Method

1. Wash and soak the rice for 30 minutes.
2. Marinate chicken with yoghurt, ginger-garlic paste, biryani masala, chilli, turmeric, salt, lemon juice and half the fried onions for 1 hour.
3. Cook the marinated chicken in a heavy pot with 1 tbsp ghee for 15 minutes until almost done.
4. Boil plenty of salted water with the whole spices. Cook the rice for 6–7 minutes until 70 % done, then drain.
5. Spread the rice over the chicken. Top with saffron milk, remaining fried onions, mint, coriander and ghee.
6. Seal the pot with foil and a lid. Cook on the lowest heat for 25 minutes. Rest 10 minutes and mix gently before serving.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.