chicken biryani

this is a great chicken biryani recipe - the rice lusciously moist and the chicken falling off the bone.

Serves 4

• 8 chicken thighs (about 375g) , skin on, bone in, halved along bone   
• 1 medium onion, halved and finely sliced 
• oil, for frying 
• 1/2 tsp saffron threads

• 0.5 cup coriander, chopped

• 30g ghee or unsalted butter, melted

• plain yogurt

Marinade:

• 75 ml yoghurt, plain
• 62.5 ml water
• 1 tbsp vegetable oil (or other plain oil)
• 3 garlic cloves , minced
• 1 tsp finely grated fresh ginger
• 1/4 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne (adjust spiciness to taste)
• 1/2 tsp ground cardamom
• 1 tsp garam marsala (Note 2)
• 1 tsp coriander
• 1/2 tbsp cumin
• 1 tbsp paprika , sweet / ordinary (not smoked)
• 1 tsp salt

Par Boiled Rice:

• 1 tbsp salt
• 5 cloves
• 2.5 dried bay leaves
• 0.5 star anise
• 3 green cardamon pods
• 225g uncooked basmati rice

METHOD

Marinade:

• Mix all ingredients in a large pan (big enough to take all the chicken in one layer, and suitable for stove top cooking).
• Add chicken and coat well. Marinade as long as possible, preferably overnight.
  

Par boiled rice:

• Bring 1.5 litres water to the boil, add salt and spices.
• Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked but still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
• Drain immediately. Set aside.

Crispy onions:

• Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
• Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron:

• Place in a bowl with 2 tbsp warm water, to infuse for 10 minutes+.
  

Biryani:

• Place pot with chicken in it onto a stove over medium heat. Cover and cook for 15 minutes.
• Remove lid. Cook for 15 minutes more, turning chicken twice.
• Remove from heat.
• Turn chicken so skin side is down - it should cover most of the base of the pot.
• Scatter over half the onion then half the coriander.
• Top with all the rice. Gently pat down and flatten surface.
• Drizzle saffron and its water across rice surface in random pattern, then drizzle over ghee.
• Place lid on. Return to stove over medium heat.
• As soon as you see steam, turn down to low then cook for 25 minutes.
• Remove from stove, rest with lid on for 10 minutes.

To serve:

• Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop.
• Turn out into bowl - or onto platter. Garnish with remaining onion and coriander.
• Serve with yogurt on the side.