tender chicken in a richly spiced sauce layered up with fragrant flavour packed rice and finished with toasted almonds and fried onions .
This chicken biryani is stunning .
Hi , I'm Nicky .
Welcome back to our kitchen , where we show you how to make delicious family friendly recipes .
This chicken biryani is one of those special dishes that , with a little bit of care and attention , will turn out absolutely amazing .
We're gonna start by marinading the chicken .
I've got 575 grammes or a pound and a quarter of chicken thigh fillets here that have been sliced in half to that , we're going to add 100 and 80 mil or three quarters of a cup of full fat natural yoghurt , two tablespoons of vegetable oil , four minced cloves of garlic , a tablespoon of minced ginger , two tablespoons of tomato puree , quarter of a teaspoon each of aida powder and ground cinnamon , half a teaspoon each of turmeric and fere , one teaspoon of ground cumin , one and a quarter teaspoons of salt .
Two teaspoons each of ground coriander , garam masala and mild chilli powder .
Three cardamom pods , two mild green chilies that have been roughly chopped and one tablespoon of fresh lemon juice .
Stir it all together to coat .
Now , cover the chicken and place in the refrigerator for at least two hours or up to overnight .
Now we want to add a litre and a half of water to a sauce pan , added two teaspoons of salt , five cloves , one teaspoon of cumin seeds , five bay leaves and two cardamom pods .
Turn up the heat and bring it to the boil .
Now add in 450 grammes or two and a quarter cups of white Plasmati rice .
Stir once .
Bring back to the boil , then turn down the heat and simmer without a lid .
For five minutes , this is gonna be just enough to par .
Cook the rice and get the first layers of flavour in there .
We're gonna continue cooking the rice with the chicken later .
After five minutes of cooking , drain the rice in a sieve .
Now we want to put that rice to one side , and then we can start on the fried onions so we want to heat four tablespoons of oil over a medium heat in a large cast iron pan .
Add two sliced onions and cook for around 10 to 15 minutes .
Now you want to cook them , stirring occasionally , until they're a lovely , dark brown colour .
But be sure to keep an eye on them because you don't want them to burn .
If they burn , they'll taste bitter , and we don't want that .
Scoop the onions out of the pan using a slotted spoon and place on a plate reserved for later .
Now take the marinated chicken out of the refrigerator and add to the pan with the oil from the onions .
Add three tablespoons of water and cook over a medium heat for about two minutes .
Stir in a couple of times , just to very lightly seal the chicken .
Now place three tablespoons of chopped fresh coriander or cilantro and a tablespoon of chopped mint on top of the chicken .
Next , spoon the rice on top of the chicken and the fresh herbs and flatten it out slightly to cover the chicken .
Mix one teaspoon of saffron and three tablespoons of milk together in a small bowl and let it sit for a minute and pour the milk and saffron mixture over the rice .
Now drizzle over three tablespoons of melted Gee , you can use unsalted butter If you haven't got any GE spoon on those fried onions from earlier and Sprinkle on two tablespoons of toasted almonds .
Place a lid on the pan , but allow just a tiny gap .
As soon as you see a tiny bit of steam coming from that gap , then you want to place the lid on fully .
Turn down the heat to low and cook it for 20 minutes .
Then turn off the heat and let it rest for 10 minutes .
Honestly , this is gonna be so delicious .
Once it's cooked , remove the lid and top with a little more fresh coriander and then serve .
And that's how you make my chicken biryani .
The rice gets steamed while the chicken's cooking to develop lovely layers of flavour .
It makes a perfect Friday night meal for the whole family .
Really hope you enjoyed that recipe .
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