Chicken Biryani

• Chicken thigh(700 g)
• Yogurt(180 ml)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Garam Masala(2 tsp)
• Turmeric(½ tsp)
• Ground Coriander(2 tsp)
• Cumin(1 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Basmati Rice(320 g)
• Ghee(2 tbsp)
• Rapeseed Oil(1 tbsp)
• Onion(2)
• Tomato(2)
• Cardamom(4)
• Cinnamon(½ tsp)
• Bay leaf(1)
• Chicken Broth(700 ml)
• Coriander(15 g)
• Fresh mint(10 g)
• Lemon(1)

Method

1. 1

   Cut the {Chicken thigh} into irregular bite-size pieces. In a bowl, mix the chicken with {Yogurt}, grated {Garlic}, {Ginger}, {Garam Masala}, {Turmeric}, {Ground Coriander}, {Cumin}, {Chili flakes}, and {Salt}. Set aside while you prepare the rest.

   ~10 min

2. 2

   Rinse the {Basmati Rice} until the water runs mostly clear. Thinly slice the {Onion}, chop the {Tomato}, and roughly chop the {Fresh cilantro} and {Fresh mint}.

   ~10 min

3. 3

   Heat the {Ghee} and {Vegetable oil} in a large heavy pot over medium heat. Add the {Onion} and cook, stirring often, until deeply golden and soft. Scoop out about a third for finishing later.

   ~12 min

4. 4

   Add the {Cardamom pod}, {Cinnamon}, and {Bay leaf} to the pot and stir for 30 seconds. Add the marinated {Chicken thigh} and cook until the chicken loses its raw look and the yogurt thickens into the onions. Stir in the {Tomato} and cook until softened and jammy.

   ~8 min

5. 5

   Scatter the {Basmati Rice} over the chicken mixture, then pour in the {Chicken Stock}. Add half the {Fresh cilantro}, half the {Fresh mint}, and half the {Lemon} juice. Bring to a boil, then reduce to low, cover, and cook until the rice is tender and the liquid is absorbed.

   ~15 min

6. 6

   Turn off the heat and let the biryani rest, covered, so the grains finish steaming. Fluff gently, folding the chicken through the rice without breaking it up too much.

   ~5 min

7. 7

   Top with the reserved onions, remaining {Fresh cilantro}, remaining {Fresh mint}, and a squeeze of the remaining {Lemon}. Serve straight from the pot or spoon into warm bowls.

   ~0 min