Chicken Biryani with Spiced Basmati Rice

Yield: Approximately 600 g

Ingredients

Basmati rice, 140 g
Boneless, skinless chicken thigh, 220 g
Onion, 100 g
Vegetable oil, 25 g
Fresh ginger, 12 g
Garlic, 12 g
Ground turmeric, 2 g
Cumin seeds, 3 g
Salt, 7 g
Water for soaking rice, 600 g
Water for parboiling rice, 1000 g
Water for ginger-garlic paste, 15 g
Water for cooking chicken, 50 g
Water for steaming, 25 g

Method

Prepare the ingredients

Rinse the rice under cold water until the water runs mostly clear. Soak in 600 g water for 30 minutes, then drain.

Cut the chicken into approximately 35 g pieces. Peel and thinly slice the onion. Peel the ginger and garlic, then pound into a smooth paste with 15 g water.

Season the chicken

Combine the chicken with the ginger-garlic paste, turmeric and 3 g salt. Cover and refrigerate for 30 minutes.

Brown the onions

Heat the oil in a small, heavy-bottomed saucepan over medium heat. Add the onion and cook for 12 to 15 minutes, stirring frequently, until evenly golden brown. Reduce the heat as necessary to prevent burning.

Remove one-third of the onions and reserve for layering, leaving the oil in the saucepan.

Cook the chicken base

Add 2 g cumin seeds to the remaining onions and cook for 30 seconds. Add the seasoned chicken and cook for 5 minutes, turning regularly.

Add 50 g water and scrape the bottom of the pan. Cover and simmer gently for 8 to 10 minutes. Uncover and reduce briefly until the chicken is coated in a thick, moist sauce rather than a watery gravy.

Parboil the rice

Meanwhile, bring 1000 g water to a boil in a separate saucepan. Add the remaining 4 g salt and 1 g cumin seeds.

Add the drained rice and boil gently for 4 to 6 minutes. The grains should be elongated and softened outside but still distinctly firm in the centre. Drain immediately without rinsing.

Layer and steam

Spread the chicken and sauce evenly across the bottom of the heavy-bottomed saucepan. Spoon the rice over the chicken without stirring or pressing it down.

Scatter the reserved browned onions over the rice and sprinkle evenly with 25 g water.

Cover with a tight-fitting lid. Heat over medium-low heat for 2 minutes, then reduce to the lowest heat and cook for 15 minutes. Keep the lid closed throughout steaming.

Rest and serve

Remove from the heat and rest, covered, for 10 minutes. Check that the thickest chicken piece has reached 74 degrees Celsius and that the rice is tender.

Gently lift the rice and chicken together from the bottom using a broad spoon, preserving the grains and distinct layers. Serve hot.