for 4 person

To marinate the chicken

2 cm	ginger
3	garlic cloves
150 g	plain greek yoghurt
1 tsp	sweet paprika
1 tsp	salt
600 g	Skinless chicken steaks

Onions

4	onions
	oil, for frying

To precook the rice

300 g	basmati rice
	salted water, boiling
1 dl	milk
some	saffron threads

Biryani

2	onions
2 tbsp	oil
2	bay leaves
4	cloves
4	cardamom pods
1	cinnamon stick
1 tsp	cumin

3 tbsp	tomato puree
2 tsp	Indian curry
½ tsp	chilli powder

2 tbsp	peppermint
½ tsp	salt

How it's done

To marinate the chicken

Peel and finely grate the ginger and garlic. Mix both with the yoghurt, paprika and salt in a bowl. Add the chicken, cover and marinate in the fridge for at least 4 hrs. or overnight.

Onions

Peel and thinly slice the onions. Heat the oil in a cooking pot. Fry the onions in batches for approx. 5 mins. until crispy, drain on kitchen paper.

To precook the rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Simmer the rice in boiling salted water for approx. 10 mins., drain and separate with a fork. Combine the milk and saffron threads, set aside.

Biryani

Peel and roughly chop the onions. Heat the butter in the same pot. Sauté the bay leaf, cloves, cardamom, cinnamon and cumin. Add the onions and sauté for approx. 10 mins. until golden brown.

Add the tomato puree, curry and chilli powder, cook for approx. 2 mins. Add the chicken, cover and cook over a medium heat for approx. 20 mins. Remove the lid, remove the pan from the heat.

Finely chop the mint. Spread half of the rice, onions, mint and salt on top of the chicken. Pour over half of the reserved saffron milk. Add the remainder of the rice, onions, mint and salt, pour the remainder of the saffron milk over the top. Cover the biryani and simmer over a low heat for approx. 10 mins., turn off the heat and leave to infuse for approx. 10 mins.

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