Chicken Tikka Biryani

• Chicken thigh(700 g)
• Greek yogurt(180 g)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Garam Masala(2 tsp)
• Ground Coriander(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Paprika(2 tsp)
• Chili flakes(½ tsp)
• Lemon(1)
• Salt(2 tsp)
• Basmati Rice(320 g)
• Saffron(1 pinch)
• Milk(80 ml)
• Ghee(2 tbsp)
• Onion(2)
• Cinnamon(½ tsp)
• Cardamom(4)
• Bay leaf(1)
• Chicken Broth(700 ml)
• Coriander(20 g)
• Fresh mint(15 g)
• Butter(1 tbsp)

Method

1. 1

   Cut {Chicken thigh} into bite-size pieces. In a large bowl, mix {Greek yogurt}, grated {Garlic}, {Ginger}, {Garam Masala}, {Ground Coriander}, {Cumin}, {Turmeric}, {Paprika}, {Chili flakes}, juice of {Lemon}, and {Salt}. Add the chicken and coat well. Leave to marinate for 20 minutes while you prep the rest.

   ~20 min

2. 2

   Rinse {Basmati Rice} until the water runs mostly clear. Soak the rice in cold water for 15 minutes. In a small bowl, warm {Milk} and steep {Saffron}. Thinly slice {Onion}. Roughly chop {Fresh cilantro} and {Fresh mint}.

   ~15 min

3. 3

   Heat {Ghee} in a wide heavy pot over medium-high heat. Add the sliced {Onion} and cook until soft and golden-brown, 10 minutes. Scoop out half for finishing. Add the marinated chicken and cook, stirring often, until the pieces are lightly seared and nearly cooked through, 8 minutes.

   ~18 min

4. 4

   Stir in {Cinnamon}, {Cardamom pod}, and {Bay leaf}. Drain the soaked rice, add {Basmati Rice}, and gently turn it through the chicken for 1 minute. Pour in {Chicken Stock}, bring to a boil, then reduce to low, cover, and cook for 15 minutes.

   ~16 min

5. 5

   Drizzle over the saffron {Milk}, dot with {Butter}, scatter over the reserved onions, {Fresh cilantro}, and {Fresh mint}, then cover again and leave off the heat for 7 minutes to finish steaming. Remove the whole spices, then gently toss everything together so the rice and chicken stay distinct.

   ~7 min

6. 6

   Serve the biryani hot, making sure each bowl gets fluffy saffron rice, spiced chicken, sweet onions, and plenty of herbs.

   ~4 min