Chicken Biryani

If like us, you’re craving an Indian takeaway, but aren’t keen to order in at the moment until Covid-19 is a little more under control, then why not try this stunning Chicken Biryani fake-away at home?

It’s an Indian-takeaway favourite and has become a staple meal at our house since I started cooking it last year.

It’s not a difficult dish at all and if you want some tasty dishes to run alongside it to make it like a real takeaway, try this Chicken Dhansak, Sag Paneer or Chicken Tikka with Lentil Daal, but rest assured the below serves 4-5 comfortably as a main dish. 

Chicken Biryani

Here’s how:

• 350g basmati rice
• 300-400g chicken thighs  
• 1 tbsp butter
• 1 large white onion
• 2 cloves garlic
• 3cm piece of fresh ginger
• Handful cardamom pods
• 1 cinnamon stick
• 1 tsp turmeric
• 1 tsp garam masala
• 3 heaped tbsp Korma Paste (I use Patak’s)
• 1.5 pints chicken stock
• 2 tbsp frozen peas
• 2 tbsp raisins
• 1-2 heaped tbsp crème fraiche
• Handful fresh coriander leaves
• Drizzle olive or vegetable oil

Firstly rinse the basmati rice in cold water in a sieve until the water runs completely clear – this will avoid it becoming starchy and gloopy and is really important.

Now in a sturdy bottomed pan (preferably one which has a lid) add the knob of butter.

Cut the onion in half, and then dice one half and slice the other half. Set the sliced onions aside for now. Add the diced onion to the pan.

Mince the garlic and either finely chop or grate the ginger and add both to the pan to gently soften with the onion.

Now add in the spicing by adding the turmeric, garam masala, cinnamon stick and cardamom pods to the pan. Mix gently and allow the spices to cook out for a minute or two.

Now chop the chicken thighs into bite-sized pieces and add to the pan to sear. Move the chicken around to ensure all pieces get seared on each side.

At this point add the Korma paste to the pan, stir and then the rice. Allow the rice to cook in the pan for a minute or two, stirring to get a good coating in all the flavours in the pan. Add the frozen peas and raisins and then cover with the chicken stock, season with salt and black pepper and pop the lid on.

Bring this up to the boil and then cook for about 9 minutes, until almost all the water has been absorbed by the rice. Stir gently and then remove from the heat and leave to stand for ten minutes with the lid on, where the rice will continue to cook and absorb any remaining water.

In the meantime, heat the oil in another sauce pan on a really high heat and fry the onions until really dark and charred; these will work as a garnish for your Chicken Biryani. Once darkened, place onto a plate on top of some kitchen paper to absorb any excess oil.

Now remove the lid from the Chicken Biryani and scatter over the fried onions, add the crème fraiche, either in little flourishes or one mound in the middle, and scatter over the coriander leaves and you’re ready to serve at the table. Enjoy!