Biryani has a reputation for being complicated, but really it comes down to patience and good layering rather than any clever technique. Once you get a feel for the rhythm of it, you can turn out a beautiful biryani with chicken, lamb, or simply vegetables. Here is the approach we come back to time and again.
What You Will Need
- 500g basmati rice, rinsed well and soaked for 30 minutes
- 750g chicken pieces, the ones on the bone give the most flavour
- 2 large onions, finely sliced
- 3 to 4 tbsp biryani masala
- 1 cup natural yoghurt
- A good pinch of saffron, bloomed in a little warm milk
- A handful of fresh coriander and mint
- Ghee or a neutral oil, plus whole spices such as bay, cardamom, cloves and cinnamon
Method
- Marinate the chicken in the yoghurt, biryani masala and a good pinch of salt for at least an hour. Overnight is even better.
- Fry the onions slowly in ghee until they are deep golden and sweet, then set about half of them aside for the topping.
- Cook the marinated chicken with the remaining onions until it is almost done and the sauce has thickened.
- Parboil the rice with a few whole spices until it is roughly 70 percent cooked, then drain it.
- Layer and seal the pot. Put the chicken on the bottom, the rice on top, then scatter over the reserved onions, the herbs and the saffron milk. Cover it tightly and cook on a very low heat for 25 to 30 minutes. This final gentle steaming is what cooks call the dum.
- Rest the biryani for 10 minutes, then fold it together gently and serve.
Everything you need for a proper biryani, from basmati rice and ghee to whole spices and ready blended masala, is on the shelves at Spice Éire. Call into our Kimmage or Tallaght store, or order online at spiceeire.ie.
