Chicken Muglai Biryani Rice Recipe

Ingredients

• 500g/18 oz chicken, skinned and cubed
• 150ml/2/3 cup natural (plain) yoghurt
• 3 large cloves garlic
• 2.5cm/1 in ginger root
• 150ml/2/3 cup oil
• 5 small onion, thinly sliced
• 2 bay leaves
• 5ml/1 tsp cumin seeds
• 5ml/1 tsp garam masala
• 5ml/1 tsp ground turmeric
• salt
• 225g/8 oz canned tomatoes
• 100ml/6 1/2 tbsp water
• 30ml/2 tbsp chopped fresh coriander (cilantro)

Rice

• 45ml/3 tbsp ghee
• 5ml/1 tsp cumin seeds
• 3 bay leaves
• 150g/5 oz basmati or patna rice
• 5ml/1 tsp garam masala
• 1.5ml/1/4 tsp grated nutmeg
• 1.5ml/1/4 tsp ground mace
• salt
• 100g/2/3 cup raisins
• 50g/1/2 cup blanched almonds, halved
• 50g/2 oz cashew nuts, halved
• 300ml/11 fl oz water
• 1.5ml/1/4 tsp saffron
• 45ml/3 tbsp warm milk

---

Method:

1. Blend the yoghurt, garlic and ginger to a smooth paste in a blender or food processor. Add the chicken pieces and leave to marinate for 2 hours. Heat 90ml/6 tbsp of oil and fry the onions until golden brown. Remove them from the pan. Add the remaining oil and fry the bay leaves and cumin seeds for 1 minute.
2. Add the chicken pieces and fry for 5 minutes. Gradually add the marinade and cook until all the liquid has been absorbed. Stir in the ground spices and salt then the tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.
3. Add the water, bring to the boil then cover and simmer gently for 15 minutes until tender, stirring occasionally. Stir in the coriander. Meanwhile, make the rice. Heat  the ghee and fry the cumin seeds and bay leaves for 1 minute. Add the rice and fry for 2 minutes.
4. Stir in the ground spices and salt then the raisins and nuts. Add the water and mix thoroughly. Bring to the boil, cover and simmer gently for 10 minutes. Remove from the heat and stand for 5 minutes. Dissolve the saffron in the milk.
5. Arrange layers of chicken, onion and rice in a heavy-based pan until all the ingredients are used up. Sprinkle over the saffron milk, cover and cook for a further 2-3 minutes over a low heat. Remove from the heat and leave to stand for 5 minutes. Invert on to a serving dish and serve hot with purees, raita, dal and vegetable kofta curry.