India

Chicken Biryani

Name: Chicken Biryani
Cuisine: India
Ingredients: 400 g Basmati rice; 700 g Chicken thighs; 150 g Yoghurt; 2 tbsp Biryani spice / garam masala; 1 pinch Saffron in milk; 2 Onions, fried; 1 handful Mint & coriander

The layered feast of Mughal cuisine

Biryani came to India from Persia with the Mughals and was perfected in courts like Hyderabad and Lucknow. The principle: par-cooked basmati and marinated meat are layered and steamed to finish in a sealed pot (“dum”).

This way each grain of rice absorbs the aroma of saffron, cardamom and fried onions without turning mushy. A dish for special occasions.

Servings4

Time1.5 hrs

LevelAdvanced

Ingredients

Basmati rice400 g
Chicken thighs700 g
Yoghurt150 g
Biryani spice / garam masala2 tbsp
Saffron in milk1 pinch
Onions, fried2
Mint & coriander1 handful

★ = available authentic in the Asia Boutique

Preparation

Marinate the chicken in yoghurt and spices, sear briefly.
Cook the basmati only halfway in spiced water, drain.
Layer in a pot: chicken, rice, fried onions, herbs, saffron milk.
Seal the pot well and steam (“dum”) over low heat for 20–25 min.
Before serving, gently fluff from the bottom up.

Make it original

Real basmati rice, saffron and a good biryani spice make the difference. Available in the Asia Boutique.

Discover biryani ingredients