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Chicken Berry Biryani

By London Restaurant Festival
Biryani is a traditional Parsi dish - adding berries is also a Parsi influence. We cook our chicken berry biryani in the traditional 'dum pykht' stye, in a pot seasled with pastry to retain all moisture and flavour!This…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 1 pinch of saffron
  • 1 bulb of garlic, minced
  • 1.5 tsp of chilli powder
  • 150 ml of yogurt
  • 1 bunch of coriander
  • 1 green chilli, sliced
  • 1 pack of mint, chopped, to serve
  • 2 onions, sliced
  • 50 g of cranberries, defrosted if frozen
  • 1 piece of ginger, thumb-sized, grated
  • 1 kg of chicken thighs, boneless
  • 500 g of basmati rice
  • 50 ml of double cream
  • 1 handful of crispy onions, to serve
  • 2 tsp of ground cumin

Method

5 steps

  1. Step 1

    Brown the onions and mix with the garlic, chilli powder, cumin powder, yoghurt, fresh coriander, sliced green chillies, stem ginger, cranberries and salt to taste.

  2. Step 2

    Add the boneless chicken thighs. Coat the chicken in the mixture and leave to marinade for 2 hours. Boil 500g rice in 5 litres of water and cook it until it is about 70% cooked.

  3. Step 3

    In a heavy bottomed dish with a lid, layer the marinated chicken and partially cooked rice.

  4. Step 4

    Mix the saffron with the double cream and drizzle over the surface of the layers. Ensure the pot is tightly sealed so no air or moisture can escape - cover with foil and place a tight fitting lid over it.

  5. Step 5

    Cook for 45 minutes in a preheated oven at 200C. Serve hot sprinkled with chopped mint, coriander, fried onions and cranberries.