Halal Chicken Biryani

Ingredients

• chicken pieces1 kg
• basmati rice500 g
• onions2 large
• crushed garlic4 cloves
• grated ginger3 cm piece
• plain yogurt200 ml
• ground cumin1 tsp
• ground coriander1 tsp
• turmeric1/2 tsp
• garam masala1 tsp
• saffron1 pinch
• hot water1 liter
• canola oil4 tbsp
• saltto taste
• black pepperto taste
• fresh mint leaves1 bunch
• fresh coriander1 bunch
• cinnamon stick1
• cardamom pods4
• cloves3

Instructions

1. 1

   Marinate chicken with yogurt, garlic, ginger, spices (cumin, coriander, turmeric, garam masala), salt, and pepper for 30 minutes.

2. 2

   Heat oil in a large pot, sauté sliced onions until golden. Add whole spices (cinnamon, cardamom, cloves) and sauté 1 minute.

3. 3

   Add marinated chicken and cook over medium heat 10 minutes until browned. Add hot water, bring to a boil, reduce heat and simmer 20 minutes.

4. 4

   Meanwhile, soak basmati rice in cold water 15 minutes, then drain. Cook separately in boiling salted water for 5 minutes, then drain.

5. 5

   Layer rice on top of chicken in the pot, sprinkle chopped mint and coriander, then add remaining rice. Drizzle saffron dissolved in a little hot water.

6. 6

   Cover tightly and cook over very low heat 30-40 minutes. Serve hot, unmolded on a platter, with raita or salad.