A one-pot dish known the world over for it’s warm flavours and humble textures, learn how to cook this South East Asian version of an authentic Indian dish with this easy recipe.
Watch the video guide below:
- 400 g chicken, preferably chicken legs
- Salt, to taste
- Cooking oil
- ½ cup saffron with milk, for garnish
- 2 tbsps ghee, for garnish
- 1 handful fried onions, for garnish
- Coriander, for garnish
- Cashew nuts & raisins, for garnish
- 400 g basmati rice
- 3 cinnamon sticks
- 3 bay leaves
- Star anise
- Black peppercorns
- 4 medium-size onions, fried
- 2 tbsps ginger, minced
- 2 tsps garlic, minced
- 3 tbsps garam masala
- 3 tbsps biryani masala
- ½ tsp Dhania (coriander) powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- ½ tsp paprika powder
- 3 tbsps curd, thick yoghurt
- Mint leaves, chopped
- 3 green chillies, roughly sliced
- 1 medium-size tomato, roughly chopped
Bring a pot of water a to boil. Add oil, salt, cinnamon sticks, bay leaves, star anise, peppercorns and basmati rice. Partially cook it until the rice gets a white colour. Drain the water and keep it aside.
Heat another pot with oil, add ginger, garlic, garam masala, biryani masala, water, paprika powder, turmeric powder, cumin powder, dhania powder and mix all the spices together to form a thick paste.
Add curd to spice paste and mix.
Place chicken legs into paste and stir well.
Add in tomatoes, green chilli and mint leaves.
Drain rice and layer half evenly over paste.
Garnish with cashew nut, fried onion and coriander.
Spread another layer of rice with the remaining rice.
Garnish with fried onions, saffron with milk and some ghee.
Cover the top of the pot with a kitchen paper towel and cook on low heat for 25 mins.
Mix well and serve.
1. If you have time and you want an even better tasting briyani, then marinate the chicken pieces in the blended masala for 1-2 hours before cooking.
2. You may also like to add some cashew nuts and dried raisins to the rice (before cooking) if you like some nutty and fruity flavours.