Biryani
Prep: 40 min
Cook: 50 min
Hard
Ingredients
400 g basmati rice
600 g chicken (bone-in, jointed)
2 large onions (sliced)
200 ml yoghurt
2 tbsp garam masala
1 tsp saffron (soaked in milk)
2 tbsp butter
4 green cardamom pods
2 cinnamon sticks
4 cloves
Fresh mint, cilantro
The Story
Biryani is a masterpiece that spread from the Mughal imperial kitchens to the world. It unites the Persian pilaf tradition with Indian spice artistry.
Instructions
- Wash rice and parboil for 10 min; drain.
- Marinate chicken in yoghurt, garam masala and salt for 2 hours.
- Fry onions in butter until golden; set half aside.
- Add whole spices; fry 1 min.
- Layer in a pot: chicken, rice, fried onions, saffron milk, mint.
- Seal tightly and steam on low heat for 25 min.
- Gently mix and serve.