@dana_conway: AND HERE SHE IS. The main event, chicken biryani, dressed up in the most beautiful lehenga that made me feel like a princess❤️ Happy Diwali ✨🪔 MAIN COURSE- Chicken Biryani 🍗✨ Ingredients • 1 kg chicken thighs (bone-in preferred; skin removed if you like) • 250 g Greek/plain full-fat yoghurt • 2 tbsp ghee (for the marinade) • 2 tbsp ginger & garlic paste • 2 tsp chilli powder, ½ tsp turmeric powder, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt • Juice of ½ lemon • 250 g fried onions (homemade or shop-bought) • 400 g basmati rice, washed until water runs clear and soaked 30 minutes • Whole spices for the rice: 2 bay leaves, 4 green cardamom pods, 1 star anise, 1–2 cinnamon sticks, 4 cloves, 1 black cardamom, 1 tsp cumin seeds, salt to taste • 3 tbsp ghee (for layering / finishing) • handful mint leaves, chopped • handful coriander, chopped • Few strands saffron soaked in warm milk • 1 tbsp kewra water • 1½ lemons, sliced thinly into rounds Method: 1. Marinate the chicken thighs with yoghurt, garlic and ginger paste, all the spices, salt, and lemon juice. Mix well, cover, and refrigerate overnight. 2. Boil the soaked rice in plenty of salted water for about 7 minutes, until it’s three-quarters cooked. Drain through a sieve. 3. In a large heavy pot, heat 2 tbsp ghee and cook the chicken till it’s partially done and spread all the marinated chicken evenly across the bottom. 4. Layer over half the rice, then scatter on half the fried onions, mint, coriander, lemon slices, drizzle of ghee, splash of kewra water, and a spoonful of the saffron milk. 5. Add the remaining rice and repeat the toppings. 6. Cover tightly with foil and a lid, and cook on a very low heat on the hob for 30 minutes, until the chicken is tender, the rice is cooked fully and everything’s beautifully fragrant. 7. Rest 10 minutes, then gently mix from the bottom so every scoop has rice, masala, and chicken. Serve alongside raita🥒

Dana Conway

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Region: GB

Monday 20 October 2025 18:54:49 GMT