Biryani

recipetineats.com

foxmulders

750g (1.5 lb) chicken thighs , skin on, bone in, halved along bone (Note 1)

subheading: MARINADE:

⅔ cup (150 ml) yoghurt , plain

½ cup (125 ml) water

2 tbsp vegetable oil (or other plain oil)

6 garlic cloves , minced

2 tsp finely grated fresh ginger

⅛ tsp ground turmeric

¼ tsp cinnamon

½ tsp cayenne (adjust spiciness to taste)

½ tsp ground cardamom

2 tsp garam marsala (Note 2)

2 tsp coriander

1 tbsp cumin

2 tbsp paprika , sweet / ordinary (not smoked)

1 ¾ tsp salt

subheading: PAR BOILED RICE:

2 tbsp salt

10 cloves

5 dried bay leaves

1 star anise

6 green cardamon pods

2 ¼ cups (450g) uncooked basmati rice (Note 3)

subheading: CRISPY ONIONS (NOTE 4):

2 medium onions (yellow, brown) , halved and finely sliced

1 cup (250 ml) oil , for frying

subheading: SAFFRON:

1 tsp saffron threads (loosely packed) (Note 5)

2 tbsp warm water

subheading: BIRYANI:

1 cup coriander / cilantro , chopped

¼ cup (60g) ghee or unsalted butter , melted (Note 6)

subheading: GARNISH:

Crispy onions (above)

Chopped coriander / cilantro

Yoghurt (Note 7)

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