Chicken Biryani from Scratch

For the chicken & marinade:
125g natural yoghurt
1 tsp Schwartz Turmeric
1 tsp Schwartz Ginger Ground
2 tbs Schwartz Cumin Ground
2 tbs Schwartz Coriander Ground
1 tsp Schwartz Chilli Powder Mild
1 tbs Schwartz Easy Garlic
2.5 cm (1 inch) piece of root ginger, peeled and grated
1 Lemon, juiced
2 tsp Schwartz Sea Salt Mill

8 chicken drumsticks or thighs, skin removed and scored

For the rice:
450g (1lb) basmati rice, soaked in water for a couple of hrs, then rinsed
1 pinch Schwartz Saffron
150ml (1/4 pint) water
150ml (1/4 pint) milk
3 Schwartz Bay Leaves

For the onions:
100g (4oz) butter
2 onions, sliced
1 tsp Schwartz Cumin Seed
8 Schwartz Whole Cloves
2 Schwartz Cinnamon Sticks , broken in half
2 Schwartz Star Anise Whole
10 Schwartz Cardamom Pods
100g (4oz) frozen peas
1 tsp Schwartz Garlic Mill
1/2 tsp Schwartz Chillies Crushed
1 tsp Schwartz Turmeric
Schwartz Sea Salt and Black Pepper to season


Step 1

For the chicken, pour the yoghurt into a shallow dish. Add all the spices, root ginger, lemon juice and Salt and stir well. Add the chicken, cover and leave to marinade for a minimum of 4-5 hours in the refrigerator, or for best results overnight.



Step 2

Something else to do in advance is to soak your rice. Place the rice in a bowl of cold water and leave to soak for a few hours. Drain and rinse thoroughly under cold water to remove all traces of starch and then set aside.



Step 3

When you are ready to cook your biryani, pre-heat the oven to 200°C, 400°F, Gas Mark 6.



Step 4

Heat the butter in a frying pan and fry the onions, Cumin Seeds, Cloves, Cinnamon, Star Anise and Cardamom Pods over a medium-heat for 10-12 minutes, until softened and turning golden brown. Season well, then stir in the peas, Garlic, Chilli and Turmeric and fry for a further 2 minutes.



Step 5

Meanwhile, add the Saffron to the milk and warm through in a small saucepan to infuse.



Step 6

To assemble the dish, pour half of the soaked rice into a large casserole dish. Top with half of the marinaded chicken and half of the onion mixture. Repeat this with the remaining ingredients. Add the water to the milk and pour over the ingredients, ensuring that the rice is covered with the liquid. Add the Bay Leaves and cover with a tight-fitting lid.



Step 7

Cook in the oven for about 1 hour 15 minutes – 20 minutes, or until the rice is tender and the chicken is cooked through.