Indian chicken biryani

Indian chicken biryani

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    To marinate the chicken
  2. Step 2

    Peel and finely grate the ginger and garlic. Mix both with the yoghurt, paprika and salt in a bowl. Add the chicken, cover and marinate in the fridge for at least 4 hrs. or overnight.
  3. Step 3

  4. Step 4

    Peel and thinly slice the onions. Heat the oil in a cooking pot. Fry the onions in batches for approx. 5 mins. until crispy, drain on kitchen paper.
  5. Step 5

    To precook the rice
  6. Step 6

    Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Simmer the rice in boiling salted water for approx. 10 mins., drain and separate with a fork. Combine the milk and saffron threads, set aside.
  7. Step 7

  8. Step 8

    Peel and roughly chop the onions. Heat the butter in the same pot. Sauté the bay leaf, cloves, cardamom, cinnamon and cumin. Add the onions and sauté for approx. 10 mins. until golden brown.
  9. Step 9

    Add the tomato puree, curry and chilli powder, cook for approx. 2 mins. Add the chicken, cover and cook over a medium heat for approx. 20 mins. Remove the lid, remove the pan from the heat.
  10. Step 10

    Finely chop the mint. Spread half of the rice, onions, mint and salt on top of the chicken. Pour over half of the reserved saffron milk. Add the remainder of the rice, onions, mint and salt, pour the remainder of the saffron milk over the top. Cover the biryani and simmer over a low heat for approx. 10 mins., turn off the heat and leave to infuse for approx. 10 mins.