Chicken biryani

INGREDIENTS 

Garlic cloves (finely grated):

 3, Ginger (finely grated)

: 2 tsp, Ground cinnamon: ¼ tsp,

 Turmeric: 1 tsp,

 Yoghurt: 5 tbsp, 

Boneless, skinless chicken breasts (cut into 4-5 cm pieces): 600 gm, 

Semi-skimmed milk: 2 tbsp,

 A pinch of saffron,

 Onions: 4 medium,

 Rapeseed oil: 4 tbsp,

 Hot chilli powder: ½ tsp, 

Cinnamon stick, (broken into half): 1,

 Cardamom pods: 5, Cloves: 3,

 Cumin seeds: 1 tsp,

 Basmati rice: 280 gm, 

Chicken stock: 700 ml,

 Garam masala: 1 tsp

METHOD


In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yoghurt with some pepper and ¼ tsp salt. Dip in the chicken pieces and coat them well. Let it marinate in the fridge for 1 hour. Warm the milk to tepid, stir in the saffron and set aside.

Pre-heat oven to 200 degrees Celsius. Slice onions in half, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil on a baking tray, scatter over the sliced onions, toss to coat and then spread out in an even layer. Roast for 45 minutes, stirring halfway, until golden.

When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large pan and fry the onion until golden. Stir in the chicken and cook.Finally add the yoghurt.Add chilli powder and pour in 100 ml water. Cover and simmer on low heat for 15 minutes.

Heat another pan with 1 tbsp oil, drop in the cinnamon stick, cardamom, cloves and cumin seeds and fry. Add the rice and cook for 1 minute. Stir in the stock and bring to the boil. Simmer for 8 minutes. Allow the rice to fluff up. Add garam masala into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180 degrees Celsius.

Spoon half the chicken and its juices into an ovenproof dish, then scatter a third of the roasted onions. Remove whole spices from the rice, layer half of the rice over the chicken and onions. Drizzle some spiced oil. Add the rest of the chicken and a third of the onions. Top with the remaining rice and drizzle the saffron-infused milk. Add the remaining onions, cover tightly with foil and let it cook in the oven for about 25 minutes. Garnish with onions.

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