16/10/2024
𝐖𝐞𝐝𝐧𝐞𝐬𝐝𝐚𝐲 𝐖𝐞𝐞𝐤𝐥𝐲 𝐖𝐡𝐢𝐩 𝐔𝐩!
𝐶ℎ𝑖𝑐𝑘𝑒𝑛 𝐻𝑎𝑛𝑑𝑖 𝐵𝑖𝑟𝑦𝑎𝑛𝑖
𝑴𝒂𝒓𝒊𝒏𝒂𝒕𝒆 𝒕𝒉𝒆 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, red chilli powder, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight for best flavour.
𝑪𝒐𝒐𝒌 𝒕𝒉𝒆 𝑹𝒊𝒄𝒆 In a large pot, bring water to a boil. Add bay leaf, cloves, cardamom pods, cinnamon stick, and salt. Add the soaked rice and cook until 70-80% done (the rice should still be a bit firm). Drain and set aside.
𝑷𝒓𝒆𝒑𝒂𝒓𝒆 𝒕𝒉𝒆 𝑩𝒊𝒓𝒚𝒂𝒏𝒊 𝑺𝒂𝒖𝒄𝒆 In a large handi or heavy-bottomed pot, heat the ghee or oil over medium heat. Add the sliced onions and cook until golden brown and caramelised. Remove half of the onions and set aside for layering later. Add chopped tomatoes and green chilies to the pot, and cook until the tomatoes are soft. Add the marinated chicken and cook until the chicken is no longer pink, about 10-12 minutes. Stir in fresh cilantro and mint leaves.
𝑳𝒂𝒚𝒆𝒓 𝒕𝒉𝒆 𝑩𝒊𝒓𝒚𝒂𝒏𝒊 Preheat your oven to 180°C. In the handi with the chicken, spread half of the partially cooked rice evenly over the chicken. Sprinkle half of the reserved caramelised onions and half of the saffron milk over the rice. Repeat with the remaining rice, onions, and saffron milk. Sprinkle the top with garam masala and cover the handi with a tight-fitting lid or aluminum foil.
𝑫𝒖𝒎 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 Place the handi in the preheated oven and bake for 25-30 minutes, or until the rice is fully cooked and the flavours have melded together. Alternatively, you can cook the biryani on low heat on the stovetop for the same amount of time.
𝑺𝒆𝒓𝒗𝒆 Remove the handi from the oven and let it rest for 5-10 minutes before serving. Gently fluff the biryani with a fork to mix the layers. Serve hot, garnished with fresh cilantro and mint leaves, alongside raita or a green salad.
