Chicken Biryani with Sour Cherry Molasses
Prep: 150 minutes
Cook: 70 minutes
Cook: 70 minutes
Medium
Serves 4
Delve into an aromatic Chicken Biryani enriched by Sour Cherry Molasses, a flavourful rendition perfect for a memorable family dinner, combining tender marinated chicken and a fusion of spices.
Ingredients
-
Fried Onions
2 White Onions -
200ml of Rapeseed Oil
-
Marinated Chicken
4 tbsp of Yoghurt -
Half of the Fried onions (2tbsp)
-
2tsp of Ginger, grated
-
2 tsp of Garlic, grated
-
1 tbsp of Sour Cherry Molassses
-
2 tsp of Cumin
-
2 tsp of Coriander
-
1 tsp of Turmeric
-
2 tsp of Garam masala
-
1kg of Boneless, skinless, chicken thighs
-
Rice
Cardamom -
Cinnamon
-
Bay
-
220g of Rice
-
Clove
-
To Assemble
100g of Cherries, halved -
Half of the Fried onions (2 tbsp)
-
2 Green Chillies, sliced
-
1 tbsp of Mint, sliced
-
1 tbsp of Coriander, chopped
-
1/2 tsp of Red chilli flakes
Method
- Step 1: Finely slice the onions, then tip into a large casserole dish with 200ml rapeseed oil, set over a high heat. Fry the onions for 8-10 minutes, stirring frequently until brown and crispy. Use a slotted spoon to remove the onions and transfer onto a plate lined with kitchen paper. Reserve the oil, ready to cook the biryani later on.
- Step 2: Marinate the chicken. Combine all ingredients in a bowl, then set aside in the fridge for a minimum of two hours.
- Step 3: Preheat your oven to 180C Fan. Set a pan of water on to boil, ready to cook the rice. As the water comes to a boil, set the casserole pan over medium-high heat and add the chicken along with the marinade. Brown the chicken, turning frequently for 6-7 mins.
- Step 4: As you brown the chicken, begin to par-cook the rice. Add the cardamom, cinnamon, bay leaf, clove and salt to the water. Once boiling, add the rice and cook for 7 minutes until the rice is 2/3 cooked. It should still have an opaque white centre. Drain the rice well in a colander.
- Step 5: Once the chicken is browned, lower the heat and carefully spread the par-cooked rice over the top. Scatter over the cherries, remaining fried onions, green chillies and mint. Immediately cover with baking parchment, then seal the pot tightly with foil and a lid. Transfer to the oven and cook for 40 minutes.
- Step 6: Remove from the oven after 40 minutes, then leave to rest for 10 minutes. Carefully remove the foil and gently fold the chicken and rice together. Garnish with coriander and red chilli flakes.
