mama abbas' chicken biryani
super easy, super yummy chicken biryani!
ingredients
3 tbsp Shan biryani masala (mix of Bombay and Sindhi biryani packets is ideal)
2 cups of basmati rice
roughly 1 pack of chicken (skinless, boneless thighs/drumsticks)
potatoes (use 3/4 the number of potatoes as chicken, optional)
1 medium-sized spanish onion
3 tbsp tomato paste
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp plain yogurt
pinch of saffron
1 tbsp butter
steps
Chop up onions, chicken and potatoes.
Rinse basmati rice until clear and then soak in water.
Heat up a big pan with roughly a tablespoon of oil.
Cook the onions until golden brown in colour, roughly 10 mins on medium-high heat. Set half aside.
Add the chicken, potatoes, ginger paste, garlic paste, Shan masala and a little bit of water.
Once the chicken is changing colour (roughly 5 mins), add the tomato paste and yogurt.
Cook for a while until masala has been reduced (roughly 10 - 15 mins).
Boil water in another pot with a little bit of salt.
Cook rice in boiling water until 60% - 70% done. About 5 - 10 mins.
In a small bowl, microwave the milk and saffron for about 20 seconds.
In a big pot sitting on top of a flat pan, oil the base of the pan, add half of the rice, then layer the reduced chicken masala and then the rest of the rice.
Top with the fried onions, milk + saffron mixture and butter (add salt if butter is unsalted).
Cover the pot with aluminum foil and pot lid so that no air can escape.
Let the pot sit on low heat for about 30 minutes.
Uncover the pot and very gently mix the rice + masala layer together.
Enjoy!
