Chef Cyrus Todiwala chicken biryani recipe
The ultimate one-pot dish, a Biryani is a mixture of rice, spices and meat.
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Cooking tools:
- Blender
- Salad spinner
- Dutch oven
- Oven
- Stove
- Refrigerator
- Pan
- Saucepan
- Skillet
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Paper towel
- Fork
- Measuring cup
- Measuring spoon
- Pitcher
- Plate
- Mixing bowl
Ingredients
- Tilda Pure Basmati Rice, 400g
- Chicken (whole bird), jointed into 8–12 pieces, 1 × 1.3kg
- Water, 3 litres (5¼ pints)
- Potatoes 2–3, cut into chunks
- Bay leaves, 2–3
- Pinch of saffron threads
- Pinch fresh mint leaves, 20–25, torn
- Fresh coriander, 6–8 sprigs
- A generous knob of butter
- Onions, 500–600g, sliced as thinly as possible
- Extra virgin rapeseed oil, 200ml
- Thick greek yogurt, 250ml
- Red chilli powder
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- 1 tablespoon ginger and garlic paste
- 1½ tablespoons Garam masala
- 1 teaspoon lime juice from ½ lime
- Fresh green chillies, 2–3 large finger-type, sliced lengthways into 4 strips
- Chopped or whole plum tomatoes, 400g can
- 1 teaspoon salt
- Mixed raita
- Daal such as my parsee-style toor daal
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