A recipe by Iman 🥘

"This is my grandmother's recipe, the one she makes during weekly family dinners, and is a popular dish during Ramadan. Her chicken biryani is the dish that fills the house with rich aromas and even richer conversation, turning ordinary nights into something special. 

Whether we're celebrating or simply craving comfort, it's the meal that anchors us to home and to each other." The Secretary of the University of Bath Islamic Society 25/26. 

Ingredients

• 3 cups white basmati rice
• 1kg chicken, cut into medium pieces
• 1 cup yoghurt
• 3 tomatoes, chopped
• 4-5 medium onions, thinly sliced
• 3 tbsp Shan biryani masala
• 1 tbsp ginger & garlic paste
• Green masala paste (optional)
• Potatoes (optional), cut into halves
• 2 cups oil
• Spices: Whole garam masala, salt and vinegar

Method

1. Heat oil in a large pot, add the sliced onions and fry until golden brown. Remove some of the fried onions and set aside for the garnish. 
2. In the same oil, add the chopped tomatoes and ginger & garlic paste. Cook until the tomatoes soften.
3. Add the chicken and cook for a few minutes longer. 
4. Add yoghurt, Shan biryani masala, salt, green masala paste and the potatoes. Cook until the chicken is tender and the masala thickens. 
5. In a separate pot, add 5 cups of water. Add whole garam masala, salt and a little oil. Bring to a boil.
6. Once boiling, add soaked rice and cook on medium heat for 8-10 minutes. Add a splash of vinegar to help separate the grains, then drain. 
7. Spread half of the rice in the masala pot, then add the chicken masala layer evenly. Top with the remaining rice. 
8. Sprinkle the remaining fried onions on top. 
9. Cook on low heat for 15-20 minutes covered.
10. Turn off the heat and let it rest for 5 minutes before serving. 

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