Chicken Biryani

Fragrant basmati rice layered with spiced chicken, saffron, caramelized onions, and sealed for the dum steam.

Ingredients

• 700g large prawns
• 1 cup semolina
• 1 tbsp crushed green cardamom pods
• 1 1/2 tsp ground cumin
• 1/4 cup neutral vegetable oil
• 1 cup ripe tomatoes, sliced
• a handful of fresh curry leaves, chopped
• heavy cream, for serving
• 500ml coconut milk
• 1 tsp ground turmeric
• a generous handful of potatoes

Instructions

1. 1

   Pat the basmati rice dry, season generously with salt, pepper, and ground coriander, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat ghee in a wide pan or heavy pot over medium-high heat and sear the basmati rice until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground turmeric and fresh spinach, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the basmati rice to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the basmati rice is tender and cooked through, roughly 1 hr.

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