Fragrant rice, tender chicken, and centuries of Indian tradition, layered in every bite.

Ingredients (4 servings)

Biryani

• 600 g chicken thighs, bone-in if possible
• 300 g basmati rice
• 150 g full-fat yogurt
• 2 medium onions
• 1 large tomato
• 4 garlic cloves
• 2 cm ginger
• 2 green chilies
• 1 lemon
• 1 handful fresh coriander
• 1 handful fresh mint
• 4 tbsp ghee
• 2 tbsp neutral oil
• 0.5 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp Kashmiri chili powder
• 0.5 tsp saffron
• 3 tbsp milk
• 4 cardamom pods
• 4 cloves
• 1 small cinnamon stick
• 1 bay leaf
• 1 tsp cumin seeds
• salt

Cucumber Raita

• 200 g neutral yogurt
• Half a cucumber
• 1 tbsp fresh chopped mint
• 0.5 tsp ground cumin
• 0.5 tsp salt
• 1–2 tsp lemon juice

Instructions

Brown the chicken

1. Cut chicken into large pieces.
2. Mix chicken with:
   • yogurt
   • grated garlic and ginger
   • chopped chilies
   • lemon juice
   • turmeric
   • cumin
   • coriander
   • garam masala
   • chili powder
   • salt
   • mint and coriander
3. Marinate for at least 1 hour.
4. Slice onions thinly.
5. Heat 2 tbsp ghee and the oil in the pot.
6. Fry onions until deep golden brown. Remove and set aside.
7. Brown the marinated chicken in batches.
8. Add diced tomato and the remaining marinade. Cook for 5 minutes.

Cook the rice

1. Rinse and soak rice for 30 minutes.
2. Bring 2 liters of salted water to a boil with:
   • cardamom
   • cloves
   • cinnamon
   • bay leaf
   • cumin seeds
3. Add rice and cook for 5–6 minutes, until about 70% cooked. Drain.

Cucumber Raita

1. Grate the cucumber and squeeze out excess liquid.
2. Mix yogurt, cucumber, mint, cumin, salt and lemon juice.
3. Add a little water if too thick.
4. Chill until serving.

Build the biryani

1. Spread half the rice over the chicken.
2. Add half the fried onions, mint, coriander and garam masala.
3. Add the remaining rice and top with the remaining onions and herbs.
4. Mix saffron with hot milk and drizzle over the rice.
5. Drizzle with 2 tbsp melted ghee.
6. Cover and cook over medium heat for 5 minutes.
7. Reduce to the lowest heat and cook for 25–30 minutes.
8. Turn off the heat and rest covered for 15 minutes.
9. Gently mix from the bottom and serve with cucumber raita.