Chicken biryani

Step 1/4

• 1⅓ cloves garlic
• 3⅓ cardamom pods
• 3⅓ g ginger
• 1⅓ tsp Kitchen Stories Curry Power seasoning (optional)
• ⅔ tbsp garam masala
• ⅓ tsp chili powder
• ⅓ tsp ground turmeric
• ⅔ tsp salt
• 200 g yogurt
• 2 chicken thighs

• knife
• cutting board
• bowl (large)
• mortar and pestle
• Curry Power seasoning

Crush garlic. Remove cardamom seeds from pods and grind. Mince ginger. Add ginger, garlic and ground cardamom to a bowl, add garam masala, chili powder and turmeric or CURRY POWER seasoning (if using), then season with salt. Mix to combine. Add yogurt and chicken thighs and let marinate for 3 hours.

Step 2/4

• 1⅓ onions
• 66⅔ g ghee
• 100 ml whole milk
• ⅓ tsp saffron
• 2⅔ green chilis

• pot (small)

Thinly slice onions. Heat ghee in a large pot over medium heat, add onions, and fry until golden brown. Remove from heat and set aside. Combine milk and saffron in a small pot. Bring to a boil, remove from heat, and set aside. Finely chop green chilies and set aside.

Step 3/4

• 300 g basmati rice
• ⅔ tsp black cumin seeds
• 1⅓ cinnamon sticks
• 2⅔ black peppercorns
• ⅔ tsp salt

• pot (large)
• colander

Add rice to another pot along with water, black cumin, cinnamon, salt and pepper. Bring to a boil, reduce heat to low, place a lid on, and cook for 5 min. Drain the rice and spread it out, so it doesn’t stick. The rise should not be cooked through at this point.

Step 4/4

• 1⅓ tbsp cilantro
• 2⅔ tbsp lemon juice

• pot

Transfer chicken thighs and marinade to the pot with the fried onions and fry until seared. Distribute the milk-saffron mixture, chilies, cilantro, lemon juice, and rice. Cook for approx. 1 hour over low heat with a lid. If the meat isn’t tender after 1 hour, continue cooking for another 15 min. Once ready, mix well and serve immediately.

Enjoy your meal!