Fragrant Chicken Biryani with Crispy Onions
1 h 20 min · Hard
#comfort#high-protein#indian#weekend
The Sunday project that fills the flat with cardamom and fried onion for hours afterwards. Yogurt-marinated thighs under a blanket of half-cooked basmati, sealed and steamed until every grain is separate and perfumed. Lift the lid at the table — the cloud of steam is half the reward.
Ingredientsfor 4 portions
- 700 g Chicken Thighs, Boneless Skinless, Raw, cut into large chunks
- 150 g Greek Yogurt
- 1 tbsp Ginger, grated
- 4 clove Garlic, crushed
- 2 tsp Garam Masala
- 1 tsp Turmeric
- 2 tsp Cumin
- 3 medium Yellow Onion, thinly sliced
- 3 tbsp Vegetable Oil
- 350 g Basmati Rice
- 2 tbsp Butter
- 20 g Cilantro, chopped
Steps
- Mix the yogurt with the ginger, garlic, garam masala, turmeric and cumin, coat the chicken in it and leave to marinate for at least 20 minutes while you prep everything else — the yogurt tenderises as much as it seasons.
- Fry the sliced onions in the oil over medium heat for 12–15 minutes, stirring often, until deep brown and crisp. Lift half onto kitchen paper to stay crunchy for the top.
- Add the marinated chicken to the pan with the onions left in it and cook for about 8 minutes, until the yogurt tightens around the meat and the oil separates at the edges.
- Meanwhile soak the rice for 15 minutes, then boil it in heavily salted water for just 5 minutes — the grains should still snap in the middle. Drain thoroughly.
- Layer the par-cooked rice over the chicken, dot with butter, scatter over half the coriander, then seal the pan tightly with a lid or foil.
- Steam over the lowest possible heat for 20 minutes, then rest for 10 minutes off the heat without lifting the lid — this is where the grains finish and the aromas settle.
- Fork through gently from the edges so you do not mash the rice, and serve crowned with the crispy onions and remaining coriander.
