Biryani Chicken Rice Bowl

Method

1. Coat the chicken thighs with the yogurt, ginger-garlic paste, chili powder, garam masala and salt and marinate in the fridge for 30 minutes. Slice the red onion thinly and pickle it in half the lime juice with a pinch of salt. Heat 1 tbsp of the measured water until hot and soak the saffron in it.

   Add in this stepBoneless chicken thighs (whole) 300 gPlain yogurt 60 gGinger-garlic paste 1 tbspKashmiri chili powder 1 tspGaram masala 1 tspSalt (for the marinade) ½ tspRed onion ½Lime ¼Saffron (or a pinch of turmeric) 1 pinchWater 21 ml

2. Rinse the rice until the water runs clear and put it in a 16 cm pot with the rest of the water, the salt, the lightly crushed cardamom and the ghee. Bring to the boil over high heat, then cover, turn down to low heat and cook for 12 min. Turn off the heat, drizzle the saffron water over in patches, cover and rest for 5 minutes for that mix of golden and white grains.

   Add in this stepBasmati rice 140 gWater 189 mlSalt (for the rice) ½ tspGreen cardamom pods 2Ghee (or butter) 2 tsp

   high heat→low heat

3. Pat the chickpeas thoroughly dry. Heat the oil in a 22 cm pan and fry them over medium heat for 7 min, shaking the pan. When the skins split and they are crisp outside, toss with the cumin and a pinch of salt.

   Add in this stepCanned chickpeas (drained) 120 gCooking oil (for the chickpeas) 1 tbspGround cumin ½ tsp

   medium heat

4. Heat the oil in a 26 cm pan and lay the chicken smooth side down. Cook over medium-high heat in 1 batch(es), 8 min in total. Turn once the underside has dark charred patches; when the thickest part reaches at least 75°C, rest for 3 minutes and slice 1.5 cm thick.

   Add in this stepCooking oil (for the chicken) 1½ tbsp

   medium-high heat

5. Grate the cucumber, squeeze it well and mix with the Greek yogurt, chopped mint and a pinch of salt to make raita.

   Add in this stepCucumber ½Greek yogurt 100 gMint leaves 5 g

6. Spoon the saffron rice into bowls and arrange the chicken, crispy chickpeas, raita and pickled onion in sections on top. Scatter with coriander and serve with the remaining lime cut into wedges.

   Add in this stepCoriander leaves to tasteLime ¼