Slow-cooked chicken with basmati rice

Name: Slow-cooked chicken with basmati rice
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 ml/½ tsp freshly grated nutmeg; 75 g/3 oz ghee or 30 ml/2 tbsp oil and 30 ml/2 tbsp unsalted butter; 3 green cardamom pods; 2.5 cm/1 in piece of cinnamon stick, broken into smaller pieces; 3 cloves; 450 g/1lb/2 cups basmati rice, washed and drained; 2 bay leaves; 2 star anise; 1 large onion, finely sliced; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 1/2 mace blade; 4 cloves; 675 g/1½ lb boneless chicken breasts or thighs, or a combination, skinned; 2 x 5cm/2 in pieces of cinnamon stick, halved; 10 ml/2 tsp coriander seeds; 15 ml/1 tbsp white poppy seeds; large pinch of saffron, pounded; 10 ml/2 tsp sesame seeds; 30 ml/2 tbsp hot milk; 5 ml/1 tsp salt, or to taste; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 2.5 ml/½ tsp black peppercorns; 4 green cardamom pods, bruised; 100 ml/3½ fl oz/scant ½ cup whole-milk natural (plain) yogurt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Biryani is one of India’s most renowned dishes. Often cooked for festivals, it may be served with other dishes, but essentially takes centre stage itself. Biryanis are traditionally flavoured with fragrant spices, but are never overly hot. Hyderabadi Kaachi Biryani is considered to be one of the finest versions of this dish, with a subtle blend of spices that intermingle as it is slowly cooked in the oven.

Ingredients

Asia
India
Stew
Main course
Spicy
Gluten-free

Ingredients

Method