SIMPLE FRAGRANT CHICKEN BIRYANI

April 4, 2025

A usually complex, multi-layered, completely fabulous dish, I’ve given the Biryani the MOT makeover so it’s achievable in a mere-mortals life such as mine! The flavours are balanced and fragrant, and completely rewarding with every mouthful taken. With local pomegranates in season, their refreshing jewels are a beautiful sweet-sharp treat alongside the mild spices (not traditional but a welcome addition). So pretty, so good.

WARNING: You may look at the ingredient list and laugh or tut and simply close this page. I urge you to give this a go, especially if you are a curious cook. This is super satisfying to make and a lot of the ingredients are spices you may already have in your pantry.

INGREDIENTS for 4-6 people

large pinch saffron threads

200gm Greek yoghurt
2 x medium cloves garlic
¾Tbsp grated fresh ginger
2Tbsp lemon juice
4gm salt
3tsp garam masala
2tsp red pepper flakes
½tsp ground turmeric
6 x medium chicken thighs, skin on, bone out

400gm brown onion
1Tbsp light olive oil
25gm butter
salt
½ tsp ground turmeric

1¼ cups basmati rice
3 x cardamom pods
3 x whole cloves
1 x bay leaf
1 x star anise
½ cinnamon stick

⅓ cup milk
½ cup roughly chopped mint leaves
½ cup roughly chopped coriander leaves, finely chopped stalks and cleaned roots
1 x small pomegranate (optional)
Green vegetables of your choice

COOKS NOTES
When I say simple, I’m comparing the time taken to make this recipe to a more traditional recipe. It’s not going to be done in 15 minutes - the finished result demands more attention than that. However, I have cut the time from up to 4 hours, down to about 45 minutes (not including the final 20-30 minutes cooking time in the oven)! Don’t be put off by this as it’s so worth the extra time.
Think of this recipe having 4-parts – tender marinated chicken, the fried onions, fresh herbs and the fragrant spiced rice. It simplifies the preparation and cooking.
The loveliest saffron is Tas Saff grown in Tasmania. I believe it’s available in Woolworth stores around Australia. Otherwise buy saffron threads from a reliable brand, not powder as this is often not made from saffron at all!
For ultimate flavour and tenderness, chicken can be prepared in the morning and marinated during the day, but absolutely needs to be done at least 1 hour before cooking.
The garam masala is the spice that brings its soft flavour to this dish, turmeric and saffron the colour and earthy yet sweet flavours, and the star anise, cloves and cardamom, freshness. Think of them as friends with different personalities, lending their individual traits to create a fascinating conversation around a table.
The mildness of red pepper flakes can be substituted with a bit more of a kick – try a pinch or two of cayenne, a teaspoon of Kashmiri chilli powder or a couple of teaspoons Krunchilli (or similar chilli condiment).
Ask your butcher to remove the chicken thigh bone, or simply bone out at home. Keeping the skin on will enhance the flavour, but if preferred, purchase boneless, skinless thighs.
My recommendation is to use Sella Basmati rice (a nutrient rich, par-boiled rice) as it cooks beautifully every time.
Choose a wide shallow dish of around 3L capacity to layer up the components for the final cooking and serving. When baking Biryani in the oven, cover dish tightly with foil, or like me, you may find a saucepan lid in your kitchen that fits perfectly!
If you don’t want to risk someone chowing down on the whole spices when eating a bowl of Biryani, remove from rice when draining.
My favourite vegetable to serve with Biryani is baby spinach, seasoned with a touch of salt and briefly wilted in frothing butter. Otherwise try blanched (simmered in salted water, until just cooked) broccoli, broccolini, baby peas, sugar snap peas or plain cabbage. Keep the vegetables simple so as not to compete with the Biryani.
All components can be pre-cooked, cooled rapidly, refrigerated separately. When dish is constructed, it will need 30 to 35 minutes to re-heat and cook through in the oven.

METHOD

Soak saffron threads in 2Tbsp water from a just boiled kettle. Set aside for up to 8 hours.
Mix first 7 ingredients in large bowl. Immerse chicken thighs in marinade, cover bowl and refrigerate for minimum of 1 hour and up to 8 hours.
Meanwhile, peel onion and cut into rings or halve and into slices. Heat oil and butter in medium frying pan over medium high heat. Fry onions, seasoned with a couple of pinches of salt for 7 to 10 minutes, stirring occasionally until beginning to colour. Turn heat down, add turmeric and gently cook onions for a further 10 minutes or so, until deep golden. Remove onions from pan into a bowl and set aside.
Cook rice. Bring 750ml well salted water to the boil. Add rice along with whole spices and stir well. Place lid on and simmer for 8 minutes.
While rice is cooking, place frying pan back on medium heat. Using clean hands, remove as much yoghurt marinate from chicken as possible (reserve marinade). Add a tablespoon or so of light olive oil to the pan. Fry chicken skin side down for about 5 minutes, until golden. Turn over and cook for a further couple of minutes. Add marinade to pan and gently heat through to just simmering. Turn off heat. Remove chicken from ‘gravy’ and set aside - it doesn’t need to be fully cooked as it will continue cooking in the oven with rice.
Drain rice - at the 8-minute stage, rice will only be partially cooked. Place half drained amount of rice including whole spices, into chosen serving dish, spreading out to cover the base.
Add saffron and soaking liquid to milk.
Chop coriander and mint.
Pre-heat oven to 180°C.
Drizzle half saffron liquid onto rice, spoon over half yoghurt ’gravy’ and top with half amount caramelised onion, finally scatter over a third of the chopped herbs. Repeat layering with remaining components. Arrange chicken thighs on top of rice, and press them down so the golden skin is just showing. Cover dish and bake for 20 minutes to finish cooking rice and chicken.
On serving, scatter with remaining fresh herbs and pomegranate seeds.