Chicken biryani

Credit and permission to share: The British Curry Guide.

Apart from my Mam’s curry, which if I could go back in time I would eat in a heartbeat at any time of the day (yes, even breakfast, Mam), my curry curiosity probably came from going to restaurants when I could afford to and then in the early 2000’s getting involved in ‘Curry Chef’ a national competition promoting the excellence of food quality and hygiene. 

Many hugely successful curry takeaways and restaurants are dotted around the country and I still spot many certificates with a Curry Chef certificate proudly displayed.

So, it is with immense pleasure, to bring this submission from The British Curry Guide! 

You will need:

Difficulty: Moderate

Spice Level: Medium

Cooking Time: 2 hours

Serves: 4

Ingredients:

For the rice:

- 300g basmati rice

- 5 cups water

- 2 teaspoons salt

For the chicken:

- 500g chicken, cut into pieces

- 2 tablespoons vegetable oil

- 2 medium onions, thinly sliced

- 2 cloves garlic, minced

- 1-inch ginger, grated

- 2 green chilies, slit lengthwise (adjust to taste)

- 2 tomatoes, chopped

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves, for garnish

For layering:

- 1/2 cup fried onions (store-bought or homemade)

- A pinch of saffron strands soaked in 2 tablespoons warm milk

- 2 tablespoons ghee (clarified butter)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. In a large pot, bring 5 cups of water to a boil. Add salt and the soaked and drained rice. Cook the rice until it is 70% cooked (still slightly firm). Drain and set aside.

3. Heat vegetable oil in a large pan or Dutch oven over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for layering.

4. To the remaining fried onions in the pan, add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw aroma disappears.

5. Add the chopped tomatoes to the pan and cook until they soften and release their juices.

6. Stir in the ground cumin, ground coriander, ground turmeric, red chili powder, garam masala, and salt. Mix well to coat the onions and spices evenly.

7. Add the chicken pieces to the pan and cook until they are browned on all sides.

8. Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally.

9. Preheat the oven to 180°C (350°F).

10. In a large oven-safe dish, layer half of the partially cooked rice. Spread the cooked chicken evenly over the rice layer. Top it with the remaining rice.

11. Drizzle the saffron-soaked milk and ghee over the rice. Sprinkle the reserved fried onions on top.

12. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, allowing the flavors to meld together and the rice to fully cook.

13. Remove from the oven and let it rest for a few minutes.

14. Garnish with fresh coriander leaves.

15. Serve chicken biryani hot, accompanied by raita (yogurt sauce) and/or salan (spicy curry) for a complete meal.

Enjoy preparing and savoring your homemade chicken biryani, relishing the fragrant rice and tender chicken in this iconic South Asian dish!