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Chicken biryani

Marinated chicken on the bone layered with saffron basmati, fried onions and mint. The one-pot party dish everyone asks for.

  • Serves6
  • Prep30 min
  • Marinate1 hr
  • Cook1 hr 15 min
  • HeatHot

A straightforward pakki biryani that works every time: cook the chicken masala, layer part-boiled rice over it, and let the steam finish the job. Chicken legs stay juicier than breast.

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Ingredients

Serves 6
  • For the chicken
  • For the rice
  • To finish
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Ask at the counter for1.2kg chicken legs, skinned and cut in two

Cut: Whole legs (chicken)

Method

  1. Mix the chicken with the yoghurt, ginger and garlic pastes, chilli powder, turmeric, ground coriander, biryani masala and 1 teaspoon of the salt. Cover and marinate in the fridge for at least 1 hour, or overnight.

  2. Fry the onions in the oil in a large, heavy pot over a medium-high heat for 15 to 20 minutes until deep golden. Lift out a third and keep them for the top.

  3. Add the chicken and its marinade, the tomatoes, green chillies and the rest of the salt. Cook on a medium heat for 25 to 30 minutes, stirring now and then, until the chicken is cooked through and the sauce is thick. Stir in the lemon juice.

  4. While the chicken cooks, rinse the rice until the water runs almost clear and soak it for 30 minutes.

  5. Bring a large pan of water to the boil with the salt, cumin, cardamom, cloves and bay leaves. Add the drained rice and boil for 5 to 6 minutes, until it's soft outside but still firm in the middle. Drain well.

  6. Spread the rice over the chicken. Drizzle with the saffron milk and scatter the reserved onions, mint and coriander on top.

  7. Cover tightly with a tea-towel-wrapped lid. Cook on a medium heat for 5 minutes, then on the lowest heat for 20 minutes. Rest for 5 minutes, then serve with raita.

Tips

  • Tuck a few halved, fried potatoes into the chicken layer, Karachi style.
  • The chicken sauce should be thick, not watery, before the rice goes on.

Good to know

Make ahead and freezing
Leftover biryani is cooked rice: cool it quickly, keep it in the fridge and eat it within 24 hours.
Heat
Hot. Use fewer chillies for a milder version.

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