Chicken Biryani. Makes: 30
For the Fried Onions:
1kg KTC Gourmet Crispy Fried Onions
For the Marinade
5kg whole chicken skinned, cut into medium pieces and left on the bone
750ml plain yoghurt
20 cloves of garlic, crushed
10 tsp KTC Extra Hot Chilli Powder
5 tsp KTC Turmeric
5 tsp KTC Garam Masala
500g KTC Gourmet Crispy Fried Onions
For the Chicken Masala
30 tbsp KTC Butter Ghee
5 tsp KTC Chilli Powder
15 tsp KTC Garam Masala
20 cloves of garlic, sliced
5 x 5cm piece of ginger, washed and grated
25 medium green chillies, whole
25 KTC Cardamom Pods
5 x 5cm cinnamon sticks
2½ tsp black pepper corns
1kg KTC Tinned Chopped Tomatoes
500ml natural yoghurt
10 tbsp KTC Lemon Juice
small bunch fresh mint, chopped and some set aside for garnish
small bunch coriander, roughly chopped and some set aside for garnish
salt to taste
For the Rice
2.75 kg KTC Basmati, soaked for 35 minutes then drained
5 tsp KTC Cumin
25 KTC Cloves
10 bay leaves
10 black pepper corns
50 green cardamom pods
15 black cardamoms
25cm cinnamon sticks
2½ tsp saffron, dissolved in half a cup of warm water and set aside
1¼ tsp rose water
salt to taste
- Place all the ingredients for the marinade in a large bowl and mix thoroughly, then tip the chicken into the mixture and stir gently until the chicken is thoroughly coated. Cover with cling film and put in the fridge for a minimum of 2 hours but preferably overnight.
- Pre heat oven to 180°C
- For the masala, grate the ginger, crush the garlic, add the green chillies and grind to a coarse paste. Set aside.
- Heat the ghee in a large heavy based pan over a high heat, be aware you will be using this same pan to layer the rice and cook the entire dish so make sure it’s big enough and has a tight fitting lid.
- Add the garam masala, chilli powder, turmeric, whole black peppers, whole spices and sauté until fragrant.
- Add the ground garlic, ginger, chilli paste, chopped tomatoes and cook for 3- 5 minutes stirring gently.
- Add the marinated chicken, season to taste and cook for about 5-7 minutes until lightly browned. Cover and reduce the heat to medium. Cook for about 15-20 minutes until the chicken is tender.
- Add the remaining half of the crispy fried onions, yoghurt, chopped mint and chopped coriander (remember to save some for decoration). Cook for 10 minutes more and set aside on a plate.
- Take the pre soaked rice and add 1litre of boiling water. Add the cumin seeds and all the whole spices listed for the rice and add salt to taste.
- Cook the rice until ¾ cooked which should ordinarily take between 5-8 minutes then drain and set aside.
- Transfer half the chicken to the heavy based pan used to cook the chicken and masala earlier. Top the chicken masala with half the rice.
- Pour half the saffron infused water over the rice along with a few drops of rose water and mix lightly with a fork.
- Top with the remaining chicken masala then repeat the rice process with saffron and rose water. Mix the rice gently, keeping it separate from the chicken layer. Sprinkle coriander and mint leaves over the top of the final layer and pour over 150ml of water.
- Cover with a damp tea towel then the tight fitting lid and place in a pre heated oven at 180°C for 1 hour.
- Remove from oven and let it rest unopened for 10 minutes. Serve garnished with the remaining fresh herbs.