Chicken Berry Biryani
By London Restaurant Festival
Published on 04 October 2022
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 recipe was provided by Dishoom, a bombay cafe in London drawing heavily from the heritage and tradition of the old Bombay Cafe. www.dishoom.comTime and servings
3 hrs 30 minsTotal time
10Servings
2 hrs 30 minsPrep time
1 hrCooking time
Ingredients
- 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
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.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.Step 3
In a heavy bottomed dish with a lid, layer the marinated chicken and partially cooked rice.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.Step 5
Cook for 45 minutes in a preheated oven at 200C. Serve hot sprinkled with chopped mint, coriander, fried onions and cranberries.