Homestyle Chicken Biryani
Layered basmati rice, tender spiced chicken, caramelised onions and fresh herbs.
Our family-style biryani is aromatic and generous, designed for slow weekends and a full table.
Ingredients
- Chicken marinade
- 750 g chicken thighs
- 1 cup yoghurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 2 tsp biryani masala
- Rice
- 2 cups basmati rice
- Whole spices
- 2 onions, thinly sliced
- Fresh mint and coriander
- Saffron milk
Instructions
- Marinate the chicken for at least 30 minutes.
- Rinse and parboil the basmati rice with whole spices.
- Brown the onions until deeply golden.
- Cook the marinated chicken until almost tender.
- Layer chicken, rice, onions, herbs and saffron milk.
- Cover tightly and steam on low heat for 20 minutes before resting.
Cooking Tips
Rest the biryani for ten minutes before opening the pot so every grain stays long and separate.