Battle of the Biryanis

By Andy Cooks · 120 min

Ingredients

Instructions

1. Fry the sliced onions in batches in hot oil over medium-high heat until golden brown and crisp, watching closely. Drain them.
2. Marinate the chicken in a large pot with the yoghurt, chilli powder, turmeric, garam masala, ginger paste, garlic paste, lemon juice, one sliced green chilli, one cinnamon stick, 8 lightly crushed green cardamom pods, 1 tsp cumin seeds, 4 cloves, 1 tsp salt, half the chopped mint, half the coriander and one third of the crispy onions. Mix well so the chicken is fully covered.
3. Refrigerate the chicken for 4 to 24 hours.
4. About an hour before the chicken comes out of the fridge, rinse the rice twice and soak it in water for 40 minutes.
5. Warm the milk, add the saffron, stir gently and set aside to steep.
6. Bring a large lidded pot half full of water to a boil. Season with 1 tbsp salt, 6 green cardamom, one green chilli halved lengthways, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds, then simmer.
7. Drain the rice, add it to the simmering water, stir once, cover and cook on high 4 to 6 minutes until just cooked with a little bite. Drain and set aside.
8. Cook the marinated chicken over high heat for 4 to 6 minutes, stirring every 1 to 2 minutes.
9. Turn off the heat. Remove half the chicken with some sauce and set it aside, then spread the rest evenly in the pot.
10. Spread half the rice over the chicken in the pot. Top with the reserved chicken, a layer of crispy onions and half the remaining mint and coriander.
11. Add the rest of the rice, then the remaining crispy onions and herbs.
12. Drizzle the saffron milk over the top.
13. Cover tightly with the lid, sealing with a tea towel or the flour-and-water dough.
14. Cook on medium high for 10 minutes, then on very low for 30 minutes.
15. Remove from the heat and rest for 20 minutes before opening. Sprinkle any remaining herbs over the rice to serve.

Summarized from Andy Cooks's video. Watch it for the details.

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