Malvani Chicken Biryani
This Malvani Chicken Biryani layers fragrant basmati rice with chicken seasoned using our Chicken Masala: Malvani Masala. Yoghurt, tomato, herbs and slow-cooked onion soften the heat while keeping the biryani distinctly bold and coastal.
Ingredients:
- 800g skinless bone-in chicken pieces
- 300g basmati rice, rinsed and soaked for 20 minutes
- 200g onion, thinly sliced
- 150g tomato, finely chopped
- 150g plain full-fat yoghurt
- 25g Aazol’s Chicken Masala: Malvani Masala
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 25g neutral vegetable oil
- 7g salt, divided
- 10g fresh coriander, chopped
- 10g fresh mint leaves, chopped
- Water for parboiling the rice
Instructions:
1. Mix the chicken with the yoghurt, 15g of Aazol’s Chicken Masala: Malvani Masala, ginger, garlic and 3g salt. Rest for 20 minutes while the rice soaks.
2. Heat 20g oil in a heavy wide pan. Add the sliced onion and cook over medium heat for 10–12 minutes until deep golden. Remove about one-third of the onion and reserve it for layering.
3. Add the tomato to the remaining onion and cook for 4–5 minutes. Add the marinated chicken and the remaining 10g masala. Cook uncovered for 10 minutes, turning the pieces occasionally.
4. Meanwhile, bring a large pot of water to a boil with the remaining 4g salt. Add the soaked rice and cook for 5–6 minutes until the grains are about 70% cooked, then drain immediately.
5. Spread the drained rice over the chicken. Scatter the reserved onion, coriander and mint over the top and drizzle with the remaining 5g oil.
6. Cover tightly and cook on the lowest heat for 18–20 minutes. Switch off the heat and rest, covered, for 10 minutes so the rice finishes steaming.
7. Fluff the biryani gently from the sides so the chicken and rice remain in distinct layers. Divide into six equal servings and serve hot.
Serve this Malvani Chicken Biryani with chilled raita and sliced onion if desired.
