This chicken biryani recipe is a wonderful way to feed a crowd and uses common spices that are very easy to find. It packs a little heat, but nothing that the faint hearted couldn’t manage.
- For the masala:
- 800g – 1kg chicken breast, cut into large chunks
- 1 tbsp chilli powder
- 2 tsp garlic powder
- 1 tbsp ground coriander
- 2 tsp cumin seeds
- 6 whole cardamom pods
- ½ tsp ground cinnamon
- 1/2tsp turmeric
- 4 cloves
- ½ tsp ground nutmeg
- 2 tsp salt
- ½ tsp black pepper
- 2 tsp fresh grated ginger
- 6 tbsp natural yoghurt
- 250g fresh chopped tomatoes
- 2 onions, finely sliced
- Sunflower oil
- 750g white basmati rice
- 2 bay leaves
- 1 star anise
- Small bunch of coriander, finely chopped
- Small bunch of mint leaves, finely chopped
- 2 green chillies, finely chopped
- Mix all the ingredients for the masala together and set aside.
- Rinse the rice thoroughly then soak for 30 minutes while you fry the onions.
- Heat 1-2 inches of oil in a pan on a medium/high heat. Add the onions in batched and fry until deep golden brown, strain onto kitchen paper.
- Boil the rice for 4 minutes and strain into a sieve.
- Heat a little oil in a large saucepan and add the masala and fry for around 10 minutes. Sprinkle the coriander, mint and chillies in a layer on top of the chicken then spoon the rice on top. Add the bay leaves and star anise then cover with a lid. Once you seem steam turn down the heat to low and cook for 25 minutes until the rice is cooked.
- To serve, either mix everything together in the pan or turn the whole pan out onto a serving plate so you have the rice underneath and the meat on top.
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