Mains
Chicken Biryani
Marinated chicken and part-cooked basmati, layered and finished sealed, so the rice takes up the steam of the meat.
- Prep
- 25min
- Cook
- 40min
- Total
- 1 h 5min
- Makes
- 1portion
- Station
- Kitchen
- Milk
The rice is only part-cooked before it meets the chicken. That is the whole idea: the sealed cook finishes both together, so the rice takes up the steam and the seasoning of the meat instead of being cooked apart and mixed in at the end.
Everything here is weighed for one portion, so a kitchen can scale it by the number of plates and cost it from its own ingredient prices. The marinade needs fifteen minutes and the rice needs ten in water, so the two can be done side by side, and the pot only gets busy once both are ready.
Written for a working kitchen: each step is one action, with its minutes, so it can be read between tickets and cooked the same way every time.
Ingredients
The rice
- Basmati rice200g
- Salt4g
The chicken
- Chicken180g
- Yogurt40g
- Ginger-garlic paste10g
- Biryani masala8g
- Mixed vegetables30g
- Cooking oil20ml
Equipment
- Heavy-bottomed pot with lid
- Strainer
- Mixing bowl
Method
- 01
Wash the basmati until the water runs clear, then soak it in cold water.
- 02
Marinate the chicken with the yogurt, ginger-garlic paste and biryani masala.
- 03
Par-boil the soaked rice with the salt until about 70% cooked, then drain.
- 04
Heat the oil and cook the marinated chicken and vegetables until the chicken is cooked through.
- 05
Layer the par-boiled rice over the chicken.
- 06
Cover with a tight lid and cook on low heat, sealed, until the rice is done and fragrant.
- 07
Rest off the heat, then fold the layers gently together and plate.