Biryani with Marinated Chicken

    (5)
    2 hours

    Chicken marinated in yoghurt and rice scented with saffron, cardamom, cinnamon and cumin make this biryani full of flavour.


    1 person made this

    Ingredients
    Serves: 12 

    • 225g plain yoghurt
    • 6 cloves garlic, crushed
    • 2 teaspoons finely grated fresh ginger
    • 1 1/2 teaspoons garam masala
    • 1/2 teaspoon ground turmeric
    • salt to taste
    • 900g skinless, boneless chicken breasts
    • 1kg basmati rice
    • 1 pinch saffron
    • 1.8 litre water, divided
    • 4 tablespoons olive oil, divided
    • 3 onions, sliced, separated into rings
    • 3 tomatoes, sliced
    • 6 whole cloves
    • 5 cardamom pods
    • 3 cinnamon sticks
    • 1 tablespoon cumin seeds
    • 2 tablespoons prepared masala curry sauce

    Directions
    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Mix yoghurt, garlic, ginger, garam masala, turmeric and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the fridge, at least 1 hour.
    2. Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 60ml water; set aside to bloom.
    3. Preheat oven to 200 degrees C. Coat a baking dish with 2 tablespoons olive oil.
    4. Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup (125ml) water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
    5. Bake in the preheated oven until chicken breasts are cooked through and the juices run clear, 30 to 35 minutes.
    6. Bring 1.4 litres water to the boil in a large pot with cloves, cardamom, cinnamon and cumin. Drain rice and add to the pot. Bring to the boil and cook until softened but still firm, about 8 minutes.
    7. Heat remaining 2 tablespoons oil in a pan over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 175ml water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
    8. Spoon rice onto serving platter; top with chicken, onion and tomatoes.

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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (3)

    by
    0

    I have never been a huge fan of Indian food. I thought this recipe looked great . The chicken was very tender after being marinaded in the yogurt sauce  -  27 Nov 2017  (Review from Allrecipes USA and Canada)

    by
    0

    Everything was bland. Even though the chicken was marinating overnight, there wasn't any flavor. The rice was also bland and complicated, (it took 3 different container to make). I don't normally add salt when I cook. I like the flavor to be enhanced with lots of herbs and spices. This recipe had lots of spices but for some reason they did not come through. Needs some alterations.  -  15 Nov 2017  (Review from Allrecipes USA and Canada)

    by
    0

    This was wonderful! I did make just a few changes. I cut the chicken into cubes before marinating it and with the rise, I had to skip skip the cardamom because I didn't have any. The only other change I made was to make 4 cups of rice rather than six, and even that was a lot more rice than we needed for the chicken mixture. So the one recommendation I would make is to read deuce the amount of rice thanks  -  03 Sep 2017  (Review from Allrecipes USA and Canada)

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