Name: Chicken Biryani
Yield: Serves 8
Ingredients: 500 ml (17 fl oz/2 cups) buttermilk; 4–6 green chillies, slit lengthways; 1.3 kg (3 lb) chicken pieces; 6 garlic cloves, crushed; 4 ripe tomatoes, diced; 4 cm (1½ inch) piece cinnamon stick; 2 cardamom pods; 180 g (6½ oz) ghee or unsalted butter; 2 stalks of curry leaves; 2 cm (¾ inch) piece ginger, grated; 3 cloves; 2 star anise; 3 onions, sliced; 125 ml (4 fl oz/1½ cup) oil; 185 ml (6 fl oz/¾ cup) coconut milk; 1 litre (35 fl oz/4 cups) chicken stock; lemon wedges, to serve; 800 g (1 lb 12 oz/4 cups) basmati rice, rinsed

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Biryani is the Southeast Asian version of a pilau. This aromatic dish is often cooked with chicken or lamb.

Ingredients

3 onions, sliced
125 ml (4 fl oz/1½ cup)

Method

Put the onion in a sieve, sprinkle with ½ teaspoon salt and leave for 10 minutes to drain. Rinse and pat dry.
Heat the oil and ghee in a flameproof casserole dish. Add the cinnamon, cardamom and cloves and heat until they begin to crackle. Reduce the

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Chicken Biryani

Ingredients

Method

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