Nadiya Hussain Chicken Biryani Recipe
Discover the tantalizing flavors of Nadiya Hussain's Chicken Biryani, a renowned recipe by the British chef, cookbook author, and TV presenter. This fragrant and flavorful rice dish, with its aromatic blend of spices and succulent chicken,is a beloved favorite in South Asian households. Perfect for gatherings or cozy nights in, indulge in the savory delight of Nadiya Hussain's Chicken Biryani recipe
Ingredients
For the chicken marinade
- 600 g boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp ginger paste
- 1 tbsp turmeric
- 200 g plain yogurt
- 2 tbsp ground cumin
- 1 tbsp garam masala
- Salt, to taste
- 1 tbsp chili powder
- 2 tbsp ground coriander
- 2 tbsp garlic paste
For the biryani:
- 500 g basmati rice
- 3 cinnamon sticks
- 6 cloves
- 2 bay leaves
- 2 onions, sliced
- 1 tbsp garam masala
- 2 tbsp ground coriander
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 4 green chilies
- 1 tbsp turmeric
- 1 tbsp chili powder
- 2 tbsp ground cumin
- Salt, to taste
- 2 tbsp ghee
- 1 liter chicken stock
- Optional garnish:fried onions, cashew nuts, raisins
- 6 cardamom pods
- 2 tomatoes, chopped
- A handful of fresh coriander leaves, chopped
- A handful of fresh mint leaves, chopped
Instructions
- Rinse the basmati rice thoroughly until the water runs clear, then soak it in water for 30 minutes. This helps to remove excess starch and ensures fluffy rice.
- In a large bowl, mix together the chicken pieces, ginger paste, garlic paste, turmeric, chili powder, cumin, coriander, garam masala, yogurt, and salt. Cover and marinate for at least 30 minutes, or overnight in the refrigerator. This allows the flavors to penetrate the chicken and make it tender and flavorful.
- Preheat the oven to180°C.
- In a large pot, heat the ghee and add the cinnamon sticks, cardamom pods, cloves, and bay leaves. Fry for a few seconds until fragrant. These spices add aromatic flavors to the biryani.
- Add the sliced onions and fry until they are golden brown. This caramelizes the onions and adds a sweet, rich flavor to the dish.
- Add the ginger paste,garlic paste, and green chilies, and fry for a further 2 minutes. This enhancesthe overall taste and aroma.
- Add the marinated chicken and fry until it is browned on all sides. This step ensures that the chicken is cooked and develops a rich, flavorful crust.
- Add the chopped tomatoes, turmeric, chili powder, cumin, coriander, and garam masala. Fry for a few minutes until the tomatoes are soft and pulpy. This creates a flavorful base for the biryani.
- Drain the soaked riceand add it to the pot. Fry for a few minutes until the rice is coated in thespices. This ensures that the rice absorbs the flavors of the spices.
- Add the chickenstock, chopped coriander leaves, and chopped mint leaves. Season with salt totaste. These ingredients add moisture and additional flavors to the biryani.
- Bring the mixture to a boil, then reduce the heat and cover the pot with a tight-fitting lid. Cook for 10 minutes on low heat. This allows the rice to cook and absorb the flavors.
- Transfer the pot to the preheated oven and bake for 10 minutes. This helps to ensure that the rice is cooked evenly and the flavors are well incorporated.
- Remove the pot from the oven and let it rest for 5 minutes. This allows the biryani to settleand flavorss to meld together.
- Garnish the biryani with fried onions, cashew nuts, and raisins, if desired. This adds texture and a touch of sweetness to the dish.
- Serve the chicken biryani hot with raita, chutney, or any other condiment of your choice