Chicken Biryani

Method

1. 01

   Step 1

   Marinate chicken with yogurt, garam masala, chilli, half the turmeric and lemon juice for 30 minutes in the refrigerator.

2. 02

   Step 2

   Rinse rice and soak 20 minutes. Boil in plenty of salted water with cardamom, cinnamon and bay for 5–6 minutes; drain while still firm inside.

3. 03

   Step 3

   Fry onions in oil for 12–15 minutes until golden. Reserve one third; add ginger, garlic and tomatoes to the pan for 5 minutes.

4. 04

   Step 4

   Add marinated chicken and salt; simmer 12–15 minutes until chicken is nearly cooked.

5. 05

   Step 5

   Layer drained rice over chicken. Sprinkle with herbs, reserved onions, remaining turmeric and hot water. Cover tightly and cook on very low heat for 20 minutes, until rice is tender and chicken reaches 74°C. Rest covered 10 minutes.