Chicken Biryani

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 tbsp freshly grated ginger
• 3 tbsp garam masala
• 250 g natural yogurt
• 2 tbsp heavy cream
• 1 tsp salt
• 8 chicken thighs
• 4 Tbsp chopped almonds
• 4 tbsp chopped cashews
• 6 tbsp ghee
• 1 vegetable onion
• 300 g Patna rice
• 6 cloves
• 1 tbsp turmeric powder
• 1 tbsp black peppercorns
• 6 green cardamom pods
• 1 tbsp cardamom powder
• 1 cinnamon stick
• 4 bay leaves
• 1 l chicken broth
• 0.5 tsp saffron powder
• 2 tbsp butter
• 0.5 bunch cilantro
• lime zest (for garnish)

Instructions

1. 1.

   Peel the onions and garlic. Blend both with ginger, Garam Masala, yogurt, cream, and a pinch of salt in a blender. Remove skin from chicken thighs. Wash, dry, separate meat from bones, cut into pieces. Rub with spice paste and marinate in refrigerator for about 30 minutes. Mix almonds and cashews; heat half the fat and brown the nut mixture. Remove, drain, set aside. Peel the vegetable onion and slice into strips. Add remaining fat to a pan and sauté onions for about 2 minutes. Add chicken and sear all sides for about 5 minutes.

2. 2.

   Rinse rice in a sieve until water runs clear. Add to the chicken, sprinkle spices, pour in broth. Stir well and cook over low heat for about 20 minutes until liquid is absorbed.

3. 3.

   Stir in saffron and butter, mix Biryani with nuts. Wash cilantro, shake dry, roughly chop. Plate and garnish with lime zest before serving.