Chicken biryani

Method

1. 1

   Marinate the chicken 30 min

   In a bowl mix the chicken with the yogurt and the biryani masala. Cover and leave in the fridge while you do the next steps (longer is better, up to overnight).

   Ready when: Every piece is well coated.

2. 2

   Soak the rice 30 min

   Wash the rice gently in several changes of water and soak it in fresh water for 30 minutes.

   Ready when: Water runs almost clear before soaking.

3. 3

   Fry the onions 15 min

   Slice the onions thinly. Fry in the oil on medium heat, stirring often. Take out half onto a plate for layering and leave the rest (with the oil) in the big pot.

   Ready when: Onions are deep golden and crisp at the edges.

4. 4

   Cook the chicken masala 20 min

   Add chopped tomatoes to the onions and cook until soft. Add the marinated chicken, stir well and cook covered on medium, stirring every 5 minutes.

   Ready when: Chicken is cooked through and the masala is thick with oil on top.

5. 5

   Boil the rice (70%) 7 min

   Bring a big pot of water to a rolling boil with 1 tablespoon salt. Add the drained rice and boil. Start checking after 5 minutes by pressing a grain.

   Ready when: A grain breaks between your fingers but still has a hard white centre.

6. 6

   Layer 5 min

   Drain the rice in a colander. Spread it over the chicken in the pot. Scatter the fried onions, mint, coriander and lemon juice on top.

   Ready when: Rice covers the chicken in an even layer.

7. 7

   Dum (steam) 20 min

   Cover tightly (wrap the lid in a towel). Cook 2 minutes on medium, then on the lowest heat without opening.

   Ready when: Steam escapes from the edges and the rice on top is fully soft.

8. 8

   Mix gently and serve 5 min

   Turn off the heat and rest 5 minutes. Scoop from the side to the bottom so each plate gets rice and chicken. Serve with raita and salad.

   Ready when: Colourful rice with chicken from the bottom layer.