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Chicken Berry Biryani

Chicken Berry Biryani

Brought to you by: London Restaurant Festival
    10 serving
3.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 10

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.com
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Ingredients

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

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