Indian Biryani Chicken

Ingredients

• 2 cm ginger
• 2 cloves garlic
• 1 tbsp Garam Masala
• 1 tsp chili powder
• 1 tsp turmeric
• 2 tsp salt
• 5 white or green cardamom pods (discarded)
• 300 g Yogurt (3.5% fat)
• 1.5 kg chicken breast, skinless, pre‑cooked, cut into 8 pieces
• 150 ml milk (1.5% fat)
• 3 saffron strands
• 450 g Basmati whole grain rice
• 1 tsp black cumin seeds
• 2 sticks cinnamon
• 4 black peppercorns
• 60 g ghee or butter (4 tbsp)
• 4 fresh green chilies
• 2 stalks coriander
• 2 onions
• 2 carrots
• 4 tbsp Lemon juice

Instructions

1. 1.

   Peel and chop ginger and garlic, then mix with Garam Masala, chili powder, turmeric, 1 tsp salt, cardamom, and yogurt. Wash the chicken, pat dry, and combine with the yogurt mixture; marinate for at least 3 hours, preferably overnight.

2. 2.

   Boil milk with saffron, then set aside.

3. 3.

   Sauté rice with black cumin, cinnamon, and pepper in 2 tbsp ghee, then deglaze with plenty of water and partially cook for about 15 minutes. Drain, remove the cinnamon stick, and mix with 1 tsp salt in a bowl.

4. 4.

   Trim, wash, halve, deseed, and slice chilies into rings. Wash and shake coriander dry. Peel onions and cut into rings; slice carrots into rounds. Brown onions and carrots together in 2 tbsp heated ghee in a large pan until golden brown.

5. 5.

   Add the chicken‑spice mixture to the onions and fry for 5–8 minutes over high heat. Add half of the saffron milk, chilies, coriander leaves, and lemon juice.

6. 6.

   Place rice in a baking dish, pour remaining milk over it, and spread the chicken on top. Cover and bake in a preheated oven at 150 °C (fan 130 °C; gas: level 2) for about 50 minutes. Then remove foil and brown the biryani under the grill for 10 minutes. Mix everything well and serve immediately.