Home-style chicken biryani

• Boneless chicken thigh · in large pieces500 g
• Curd1/2 cup
• Ginger-garlic paste1 tbsp
• Biryani masala2 tsp
• Kashmiri chilli powder1 tsp
• Turmeric1/4 tsp
• Basmati rice · washed and soaked 30 minutes1 1/2 cups (270 g)
• Whole spices · 1 bay leaf, 4 cloves, 3 cardamom, 1 small cinnamon stick1 set
• Oil2 tbsp
• Onions · thinly sliced2 large
• Tomato · chopped1 medium
• Mint leaves1/2 cup
• Coriander leaves1/2 cup
• Ghee1 tbsp
• Lemon juice1 tbsp
• Saltto taste

Method

1. 1

   Mix the chicken with curd, ginger-garlic paste, biryani masala, chilli powder, turmeric and salt. Marinate at least 30 minutes, or overnight in the fridge.

2. 2

   Boil 2 litres of water with the whole spices and 1 tbsp salt. Add the drained rice and cook 5 to 6 minutes, until about 70% done (it should still snap in the middle). Drain.

3. 3

   Heat the oil in a heavy pot on medium and fry the onions 12 to 15 minutes until deep golden. Lift out a third for the top.

4. 4

   Add the tomato to the pot and cook 3 minutes. Add the chicken with its marinade and cook on medium 12 to 15 minutes, until the chicken is cooked and the masala is thick.

5. 5

   Spread half the mint and coriander over the chicken, then the rice. Top with the remaining herbs, the fried onions, ghee and lemon juice.

6. 6

   Cover tightly, with foil under the lid if it doesn't seal, and cook on the lowest heat for 20 minutes. Rest 5 minutes, then mix gently from the sides as you serve.

Tips

• Drain the rice while it's still firm. It finishes in the steam, and fully cooked rice turns mushy.
• A flat tawa under the pot during dum stops the bottom from catching.

Swaps

• Vegetable biryani: use 500 g mixed vegetables and paneer, cooked 8 minutes in step 4.

Storage

Keeps 2 days in the fridge. Sprinkle with water and reheat covered.