Chicken Biryani

📝 Ingredients

• 600 g boneless, skinless chicken thighs
• 150 g natural yoghurt
• 2 tsp garam masala
• 1 tsp turmeric
• 300 g basmati rice
• 2 brown onions
• 2 garlic cloves
• 15 g fresh ginger
• 40 g raisins
• 3 tbsp rapeseed oil
• 20 g fresh coriander
• Salt, pepper

🍴 Utensils

• Flameproof casserole dish with lid
• Large saucepan
• Fine sieve
• Mixing bowl
• Grater

📖 Steps

1. Cut the chicken into 4 cm pieces. In the mixing bowl, grate the peeled garlic and ginger, then add the yoghurt, garam masala, turmeric, 1 tsp salt and some pepper. Coat the chicken in the mixture and leave to marinate in the fridge for 30 min (or overnight).
2. Peel the onions and slice them into thin half-moons. Heat the oil in the casserole over a medium heat and cook the onions for 12 to 15 min, stirring often, until deep golden and caramelised but not blackened. Remove half and set aside.
3. Rinse the basmati rice 3 times in cold water, until the water is almost clear, then leave it to soak for 15 min. This removes the surface starch and gives long, separate grains.
4. Bring a large pan of salted water to the boil. Add the drained rice and cook for just 5 min: the grains should still be firm in the centre, as they'll finish cooking in the steam. Drain immediately in the sieve.
5. While the rice is cooking, tip the chicken and all its marinade into the casserole, on top of the onions left in the bottom. Cook for 8 min over a medium heat, stirring, until the chicken is white on the outside and the sauce has reduced slightly.
6. Scatter the raisins and half the chopped coriander over the chicken. Spread the rice on top in an even layer, without pressing it down, then scatter over the reserved golden onions. Drizzle 5 tbsp water around the edges to create steam.
7. Cover tightly (slip a sheet of foil under the lid if needed) and cook for 20 min over a very low heat without opening. Turn off the heat and leave to rest for 5 min, still covered, so the rice finishes swelling.
8. Just before serving, gently fluff up the rice with a fork, bringing the chicken up from the bottom, to mix the layers without crushing the grains. Scatter over the rest of the coriander and serve piping hot.