Method

1. 01

   Prepare the Rice1 min

   Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in cold water for 15 minutes, then drain well. This helps achieve fluffy, separate grains.

2. 02

   Marinate the Chicken5 min

   Cut the chicken thighs into 2.5 cm pieces. In a large bowl, combine the Greek style natural yoghurt, grated ginger, minced garlic, biryani spice blend, turmeric powder, and salt. Add the chicken pieces and mix well to ensure they are fully coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes if time allows.

3. 03

   Sauté Onions10 min

   Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown and softened. Remove half of the fried onions and set aside for garnish.

4. 04

   Cook the Chicken7 min

   Add the remaining 1 tablespoon of vegetable oil to the pan with the remaining onions. Stir in the marinated chicken and the sliced green chilli (if using). Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

5. 05

   Add Tomatoes and Herbs5 min

   Stir in the chopped tomatoes, 2 tablespoons of fresh coriander, and the fresh mint. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

6. 06

   Layer the Biryani2 min

   Evenly spread the drained basmati rice over the chicken mixture in the pan. Gently pour 400 ml of boiling water over the rice. If using saffron, steep the small pinch of saffron threads in 50 ml of warm water for 5 minutes, then drizzle this over the rice.

7. 07

   Cook the Biryani20 min

   Bring the liquid to a boil, then immediately reduce the heat to its lowest setting. Cover the pan tightly with a lid and cook for 15-20 minutes, without lifting the lid, until all the water has been absorbed and the rice is tender.

8. 08

   Rest and Serve5 min

   Once cooked, turn off the heat and let the biryani rest, still covered, for 5-10 minutes. This allows the flavours to meld and the rice to become perfectly fluffy. Gently fluff the biryani with a fork, mix in the remaining 1 tablespoon of fresh coriander, and serve immediately, garnished with the reserved fried onions.