Dinner, worked out
Chicken Biryani
The crowd-pleaser that scales properly.
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Guided one step at a time, with timings, heat cues and what to look for.
6
6 guided steps
Read the full method instead
- 1
Marinate the chicken
Mix the chicken with the yoghurt and biryani spice mix. Leave it while you prepare the onion, tomato, garlic and ginger.
- 2
Start the masala
Heat the oil, soften the onions, then add the garlic, ginger and tomatoes. Cook until the mixture starts to look saucy.
- 3
Cook and check the chicken masala
Add the marinated chicken and cook it through in the masala, stirring regularly so the sauce coats every piece.
- 4
Part-cook the rice
While the masala settles, boil the basmati rice until it is partly cooked but still has a little firmness, then drain it well.
- 5
Layer and steam gently
Spread the rice over the chicken, cover tightly, and cook on low heat until the rice is tender and the flavours have come together.
- 6
Rest, fluff and serve
Take the pan off the heat for a few minutes, then gently fluff the rice so you keep the layers instead of mashing them together.