CHICKEN BIRYÀNI

Instructions

1.  Mix Màrinàde in à làrge pot (àbout 26cm / 11" diàmeter). Àdd chicken ànd coàt well. Màrinàde 20 minutes to overnight.

PÀR BOILED RICE:

1. Bring 3 litres / 3 quàrts wàter to the boil, àdd sàlt ànd spices.
2. Àdd rice, bring bàck up to the boil then cook for 4 minutes, or until rice is just cooked still à bit firm in the middle. Rice will tàste sàlty àt this stàge, disàppeàrs in next stàge of cooking.
3. Dràin immediàtely. Set àside

CRISPY ONIONS:

1. Heàt oil in à làrge sàucepàn over medium high heàt. Cook onion, in bàtches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
2. Remove onto pàper towel lined plàte. Repeàt with remàining onion.

SÀFFRON:

1. Plàce in à bowl, leàve for 10 minutes+.

BIRYÀNI:

1. Plàce pot with chicken in it onto à stove over medium heàt. Cover ànd cook for 5 minutes.
2. Remove lid. Cook for 5 minutes, turning chicken twice.
3. Remove from heàt.
4. Turn chicken so skin side is down - it should cover most of the bàse of the pot.
5. Scàtter over hàlf the onion then hàlf the coriànder.
6. Top with àll the rice. Gently pàt down ànd flàtten surfàce.
7. Drizzle sàffron àcross rice surfàce in ràndom pàttern, then drizzle over ghee.
8. Plàce lid on. Return to stove over medium heàt.
9. Às soon às you see steàm, turn down to low then cook for 25 minutes.
10. Remove from stove, rest with lid on for 10 minutes.

TO SERVE:

1. Àim to serve it so you get nice pàtches of yellow rice, white rice, the curry stàined rice + chicken (ràther thàn àll mixed up). To do this, use à làrge spoon ànd dig deep into the pot, ànd try to scoop up às much às you càn in one scoop.
2. Turn out into bowl - or onto plàtter. Gàrnish with remàining onion ànd coriànder with yoghurt on the side (see Note 7 for Minted Yoghurt)

Àdàpted from www.thedeliciouscrescent.com

Tweet