Deliciously fragrant and easy to make!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Chicken biryani with cumin yoghurt
- 10 chicken thighs, cut into 3cm cubes
- 4cm piece fresh ginger, peeled and finely grated
- 4 garlic cloves, peeled and crushed
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tbsp garam masala
- canola oil, to fry
- 1 large onion, peeled and thinly sliced
- salt and freshly ground black pepper, to taste
- 2 tbsp cumin seeds
- 6 cardamom pods, crushed
- 3 bay leaves
- 2 cinnamon quills
- 420g (2 cups) basmati rice
- 750ml (3 cups) chicken stock
- 1 combined handful fresh parsley and fresh coriander, chopped + extra, to garnish
- 375g (1½ cups) plain yoghurt
- 1 tsp ground cumin
For the biryani, combine the chicken, ginger, garlic, ground coriander, turmeric and garam masala in a bowl. Make sure chicken is well coated, cover and refrigerate for at least 20 minutes.
Heat a splash of canola oil in a large saucepan on medium heat and fry the onion, stirring occasionally, until soft, about 5 minutes. Season, remove from pan and set aside.
Heat another splash of oil in the same saucepan on medium-high heat. Fry the chicken in batches until browned, 5 – 10 minutes. Return the onion to the saucepan. Add the cumin seeds, cardamom, bay leaves, cinnamon and rice. Fry for 2 minutes, stirring to prevent the rice from sticking. Adjust the seasoning to taste, pour the chicken stock in, cover and simmer until the chicken and rice are cooked, and the liquid has evaporated, 20 – 25 minutes. Remove from heat and stir in the fresh parsley and coriander.
For the cumin yoghurt, combine the ingredients and season to taste.
Serve the biryani garnished with the extra parsley and coriander, and the cumin yoghurt on the side.