Apricot chicken biryani recipe

Name: Apricot chicken biryani recipe
Total time: 110 min
Ingredients: 1 onion, thinly sliced; 150 ml vegetable oil; 2½ tbsp sweet paprika; 1 tbsp each black peppercorns, cumin seeds and coriander seeds; 1 tsp each ground turmeric and ground chilli; ¼ tsp each ground cloves, ground cinnamon and finely grated nutmeg; 3 cardamom pods; 1 fresh bay leaf; 500 gm thick natural yoghurt; ½ cup each finely chopped mint and coriander, plus leaves to serve; 1½ tbsp finely grated ginger; 4 garlic cloves, finely grated; 2 long green chillies, thinly sliced, plus extra to serve; 4 chicken Marylands, halved through the joint; 40 gm dried apricots, softened in hot water for 15 minutes, drained; 6 fresh, slightly underripe apricots, halved, plus extra wedges (optional), to serve; 400 gm basmati rice; 50 gm butter, diced; 90 ml milk; ¼ tsp saffron threads; Fried onion or fried shallots, chopped pistachio nuts and lime cheeks, to serve

www.gourmettraveller.com.au

Apricot chicken may sound retro, but it still tastes great in this take on a classic biryani.

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Dutch oven
Saucepan
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Measuring cup
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Aluminum foil
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Ingredients

1 onion, thinly sliced
150 ml vegetable oil
2½ tbsp sweet paprika
1 tbsp each black peppercorns, cumin seeds and coriander seeds
1 tsp each ground turmeric and ground chilli
¼ tsp each ground cloves, ground cinnamon and finely grated nutmeg
3 cardamom pods
1 fresh bay leaf
500 gm thick natural yoghurt
½ cup each finely chopped mint and coriander, plus leaves to serve
1½ tbsp finely grated ginger
4 garlic cloves, finely grated
2 long green chillies, thinly sliced, plus extra to serve
4 chicken Marylands, halved through the joint
40 gm dried apricots, softened in hot water for 15 minutes, drained
6 fresh, slightly underripe apricots, halved, plus extra wedges (optional), to serve
400 gm basmati rice
50 gm butter, diced
90 ml milk
¼ tsp saffron threads
Fried onion or fried shallots, chopped pistachio nuts and lime cheeks, to serve