Chicken Biryani Recipe

Wash the rice in several changes of water until it runs nearly clear, then soak it in fresh water.

⏱ 30 min

Heat the oil in a heavy, wide pot on medium heat and fry the sliced onions, stirring often, until deep golden brown. Lift out about half with a slotted spoon and spread on a plate to crisp; this is for layering.

⏱ 12 min

Add the cloves, cardamom, cinnamon and peppercorns to the remaining onion and oil. After 30 seconds add the chicken and ginger-garlic paste and fry on high heat until the chicken turns white.

⏱ 6 min

Add the tomatoes, salt, red chilli powder, turmeric, coriander powder and garam masala. Cook on medium heat, stirring, until the tomatoes break down.

⏱ 8 min

Stir in the yogurt, green chillies, dried plums and potatoes if using. Cover and cook on medium-low heat until the chicken and potatoes are tender, then uncover and cook until the oil separates and the masala is thick, not watery.

⏱ 20 min

Meanwhile bring the water to a rolling boil in a large pot with the salt, bay leaves and shahi zeera. Drain the rice, add it and boil uncovered until the grains are long and about three-quarters done: a grain pressed between your fingers should break with a small hard core. Drain at once.

⏱ 6 min

Lift out half the chicken masala. Spread half the rice over the masala left in the pot, then the reserved masala, then the mint, coriander, half the fried onions and the lemon slices. Top with the rest of the rice and the remaining fried onions.

Mix the food colour into the milk and drizzle it over the rice in streaks, then sprinkle the kewra and pour over the ghee if using. Do not stir.

Cover tightly (wrap the lid in a cloth or seal with foil). Keep on high heat for 2 minutes until steam builds, then put a tawa under the pot and leave on the lowest heat for dum.

⏱ 20 min

Turn off the heat and leave it closed for 5 minutes. Serve by lifting from the sides with a flat spoon so the layers and colours show.

⏱ 5 min