Chicken Biryani Recipe

Recipe: (Serves 8)

1.5 tsp finely chopped fresh ginger root
1.5 teaspoon crushed fresh garlic
1 tablespoon garam masala
1 teaspoon chili powder
1/2 teaspoon ground turmeric
2 teaspoons salt
5 green/white cardamom pods, crushed
1.25 cups plain yogurt
3 lb 5 oz/1.5 kg chicken, skinned and cut into 8 pieces
2/3 cup milk
1 teaspoon saffron strands
6 tablespoon ghee
2 onions, sliced
1 lb/450 g basmati rice
2 cinnamon sticks
4 black peppercorns
1 teaspoon black cumin seeds
4 fresh green chilies
4 tablespoons lemon juice
2-3 tablespoons finely chopped fresh cilantro leaves

Method:

Blend the ginger, garlic, garam masala, chili powder, turmeric, half the salt, and the cardamoms together in a bowl. Add the yogurt and chicken pieces and mix well. Cover and let marinate in the refrigerator for 3 hours.

Boil the milk in a small pan, pour over the saffron, and set aside. Heat the ghee in a pan. Add the onions and cook until golden. Transfer half of the onions and ghee to a bowl and set aside. Place the rice, cinnamon sticks, peppercorns, and black cumin seeds in a pan of water. Bring the rice to a boil and remove from the heat when half-cooked. Drain and place in a bowl. Mix with the remaining salt.

Chop the chilies and set aside. Add the chicken mixture to the pan containing the onions. Add half each of the chopped green chilies, lemon juice, cilantro, and saffron milk. Add the rice, then the rest of the ingredients, including the reserved onions and ghee. Cover tightly. Cook over low heat for 1 hour. Check that the meat is cooked through; if it is not cooked, return to the heat, and cook for an additional 15 minutes. Mix well before serving.