Chicken Biryani

1h 30 min 4 servings

FOR THE MARINADE

  • 100ml natural yoghurt
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 6 boneless chicken thighs, cut into large pieces

FOR THE BIRYANI

  • 60g Lurpak® unsalted butter
  • 300g basmati rice
  • 2 large onions, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 thumb size piece of ginger, peeled and grated
  • 3 cardamom pods
  • 1 small cinnamon stick
  • 2 bay leaves
  • 1 whole birdseye chilli (optional)
  • 1 tsp turmeric powder
  • 850ml chicken stock
  • 1 small bunch of coriander, roughly chopped
  • 15g mint leaves
  • 15g fresh coriander, roughly chopped
  • 30g whole cashews, lightly toasted and roughly chopped
Chicken Biryani

Preparation

Dig in on a one-pot dish of Indian favourites with our ultimate recipe for Chicken Biryani. As a one-stop-shop of spices, vibrant aromas and creamy sauce, this cherished curry is loved for its powerful and savoury tastes of traditional Indian cuisine. 

Starring a star-studded menu of fragrant and spicy herbs, chicken thighs and classic biryani rice, it is perfect for filling up a crowd. To complete the picture, generous scoops of browned butter guarantees juicy chicken and rich sauce. Left to simmer on its own, the result is tenderly marinated chicken thighs, a buttery sauce, caramelised onions and rice Al-dente.

Covering tenderised morsels of succulent chicken, natural yoghurt and ground herbs, our homemade marinade forms the base of this layered and authentic Indian dish. A topping of basmati rice adds structure to every spoonful while soaking up deep flavours from the creamy sauce below. Next, caramelised onions provide a touch of sweetness and balance to the heat from the spices. As the top layer, a spread of basmati rice enjoys a glossing of browned butter, mint leaves and chopped cashews to complete this mouth-watering take on the ultimate comfort food.

  • Mix together the marinade ingredients and the chicken and leave for a minimum of an hour. Preferably overnight.
  • In a sieve, wash the rice until the water runs clear.
  • Melt 30g of Lurpak® unsalted butter and cook the marinated chicken over a medium heat for 10 minutes until well coloured.  Remove and set aside.
  • Wipe the pan clean of any burnt bits and then melt the second 30g of Lurpak® unsalted butter and fry the onions, garlic and ginger until golden. Stir in the rice and the spices and cook for a further minute. 
  • Add the chicken back in the pan and cover with the chicken stock. Cover with a tight-fitting lid and bring to the boil. Lower the heat to a minimum and cook the rice for another 10 minutes.
  • Turn off the heat and let the rice steam for 10 minutes. Stir in the chopped coriander and serve garnished with the mint leaves, coriander leaves and chopped cashew nuts. 

TIPS & TRICKS  

  • The key to building flavour is almost always found in the way you use your ingredients. Heightening flavours and enhancing your experience, browning butter adds richness to chicken, sauce and both layers of rice, keeping them fluffy and packed with flavour consistently. 
  • Favoured in French cuisine as beurre noisette, fresh blocks of butter caramelise to develop its characteristic golden-brown hue with a rich and savoury taste of toasted hazelnut to finish. The result is a dish with an unmistakeable sense of flavour and aroma, as the browned butter provides creaminess and depth without overpowering your spices.
  • To brown your butter, it is important only to use unsalted butter, as it allows you to control seasoning in your dish while also reducing the risk of burning your butter. Begin by dicing your butter into blocks for easier distribution of temperature and a more even melting process. Add your blocks to a saucepan over low heat and allow the butterfat and milk solids to separate. As the butter melts, it browns, eventually reaching a darker shade, upon which you remove your pan from the heat. Immediately after, strain your butter through a sieve and transfer it to a cold pan or container to prevent it from cooking further. With that, your browned butter is ready for use in your recipe or for storage in the fridge should you choose.