This Biryani is something I have only made a handful of times, but each time I’ve made it, it’s always been a huge hit!! It’s a pretty special dish, so I save it for ‘occasions’. The flavours really pop with this dish and despite all the chillies, it’s not actually too hot. I prefer to use chicken on the bone, but feel free to use chicken breast if that’s what you like.
Don’t be put off by the long list of ingredients. Like I said, this dish is certainly worth the effort, especially if you’re looking to wow your guests with something that is both aesthetically pleasing and tantalising on the taste buds!!
500g Chicken pieces
3 Tbsp Plain Yoghurt ½ Tsp Salt
1 tbsp Tandoor Masala Powder 1 tsp Orange Food Colour
½ Tsp Tumeric Powder 2 Tsp Lemon Juice
½ tsp Curry Powder ½ tsp Garlic Paste
½ tsp Garam Masala ½ tsp Ginger Paste
½ tsp Cumin Powder ½ Tsp Coriander Powder
3 Cups Rice
3 Onions, finely chopped
1 Tbsp Tomato Puree
10 whole Green Chillies
1 Tbsp Ghee (Clarified Butter)
2 Tbsp Oil
2 Large Potatoes, peeled and cubed
1 tsp each Ginger & Garlic Paste
½ Tsp Tumeric Powder
¼ Tsp each Garam Masala, Coriander Powder and Cumin Powder
1 ½ Tsp Salt
1. Wash the chicken pieces well.
2. In a bowl, make up a marinade with the ingredients listed under ‘Marinade’.
3. Mix all the ingredients in well and add the chicken pieces. Leave to marinate in the fridge for at least one hour.
4. Place the marinated chicken on a foil lined baking tray and place in the oven at 170c for 15 mins.
5. Wash and soak 3 cups of rice and 6 cups of water for 15 mins. Then put this on the boil.
6. In a large saucepan, heat 2 tbsp oil and 1 tbsp ghee.
7. Let the oil and ghee mixture heat up, then add 1 tsp each ginger and garlic paste and 2 finely chopped onions. Cook on high for 5 mins, or until the onions have softened. Keep stirring as you do not want the garlic to burn. (Burnt garlic = bitter garlic!).
8. To the onion, add 1 tbsp Tomato Puree, 1 tsp Tandoori Powder, ½ tsp Turmeric Powder, ¼ tsp each Garam Masala, Coriander Powder and Cumin Powder and1 ½ Tsp Salt.
9. Mix well and cook on medium heat for a 2 minutes. Add as many green chillies as you want, or omit entirely.
10. To the onions, add the chicken and cubed potatoes. Cook on medium heat for 3 minutes, then cover and simmer for 10 minutes.
11. Half cook the rice and drain on a colander.
12. Take a shallow pan, layer with rice, then top the first layer with some of the chicken mix. Cover this with another layer of rice then chicken and continue until the top layer is rice.
13. Take a sheet of foil, run this under the tap and place the wet side over the pan (to create some steam).
14. Place this in the oven at about 170c for about 20 minutes, or until all the rice is cooked.
15. While the rice is cooking, chop one onion and cook this in 1 tsp ghee. Add chillies here if you like. Cook until the onion has gone brown.
16. Add the fried onion and chillies to the top of the rice as a garnish, once the rice is cooked.