Recipe · 45 min · serves 4
Chicken Biryani with 1121 Imperial
Fragrant layers of extra-long basmati and spiced chicken — a weekend classic that's easier than it looks.
Method
1
Soak the rice
Rinse the basmati until the water runs clear, then soak for 30 minutes.
2
Marinate the chicken
Mix chicken with yoghurt, ginger-garlic paste, chilli, turmeric, half the fried onions and salt. Rest 30 minutes.
3
Par-boil the rice
Boil salted water with whole spices, add the drained rice and cook until 70% done. Drain.
4
Layer
Cook the chicken in ghee until almost done. Layer rice on top, add mint, coriander, remaining onions and saffron milk.
5
Dum
Cover tightly and cook on the lowest heat for 20 minutes. Rest 5 minutes, then fluff gently and serve.
