Rice Dishes Recipes - Chicken Biryani Rice Recipe

Ingredients

• 1 chicken, skinned

• 600ml/2 1/2 cups natural (plain) yoghurt

• 45ml/3 tbsp ghee

• 3 onions, sliced

• 225g/1 cup long-grain rice, soaked

• salt

• 5ml/1 tsp saffron strands

• 15ml/1 tbsp hot milk

• 25g/1/4 cup flaked almonds

• 50g/1/3 cup raisins

• 4 hard-boiled (hard-cooked) eggs, sliced

Marinade

• 2 onions, chopped

• 5 cloves garlic, chopped

• 10cm/4 in ginger root, chopped

• 1 spring fresh mint

• 4 cardamom pods

• 2 blades mace

• 3 cloves

• 10ml/2 tsp poppy seeds

• 2.5cm/1 in cinnamon stick

• 3 green chilies

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Method:

1. Clean the chicken and reserve the liver and kidneys. Cut the chicken into 4-6 pieces and slice the liver and kidneys. Grind together the marinade ingredients then mix with yoghurt, pour over the chicken and leave to marinate for 2 hours.

2. Heat the ghee and fry the onions until golden. Add to the chicken marinade and mix thoroughly. Place in a pan and cook over a gentle heat for about 45 minutes until tender. Meanwhile, boil the rice in salted water for about 8 minutes until almost cooked.

3. Layer the rice and chicken in a casserole and dot with ghee, Dissolve the saffron in the milk and sprinkle over the top. Cover tightly with foil and the lid and place the casserole in a large pan half-filled with hot water. Bring to the boil and simmer for 30 minutes. Fry the almonds and raisins in a little ghee and use to garnish the biryani with slices of hard-boiled egg.