35 Min Chicken Biryani

Step 1: Fry the aromatics & marinate the chicken

  • Chicken & marinade

    • chicken thighs
      454 g
    • yogurt
      113 g
    • black peppercorns
      10
    • whole cloves
      5
    • garlic
      , chopped
      2 cloves
    • fresh ginger
      , chopped
      1-inch piece
    • onions
      1/2
    • lemon juice
      1/2 lemon
    • ground cinnamon
      a pinch
    • ground coriander
      a sprinkle
    • cumin
      a sprinkle
    • poppy seeds
      a sprinkle
    • salt
      a spoonful

  • Biryani components

    • bay leaves
      3
    • onions
      1/2

Set a cast-iron skillet over medium heat. Add the vegetable oil.

While heating, finely slice half an onion into rings. Add the bay leaves and for 15 seconds. Toss in the sliced onions and fry for 8-10 minutes until lightly browned. Be careful not to burn them!

Meanwhile, add the ingredients (except the yogurt and chicken) to a food processor and pulse until smooth. Place the marinade paste, yogurt, and chicken in a bowl and mix to combine.

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