Ingredients

• 300 g basmati rice
• 500 g chicken thighs, skinless
• 3 tbsp vegetable oil or ghee
• 2 large onions, thinly sliced
• 4 cloves garlic, finely chopped
• 1 piece fresh ginger (approx. 5 cm), grated
• 3 tomatoes, chopped
• 1 cup yogurt
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander powder
• 1 cinnamon stick
• 4 cardamom pods
• 6 whole cloves
• Salt to taste
• Fresh coriander leaves for garnish
• Fried cashews for serving (optional)

Instructions

1. Start by rinsing the basmati rice in cold water until the water runs clear. Drain and set aside.
2. Heat oil or ghee in a large pot over medium heat. Add the onions and fry until golden and crispy. Remove half and set aside for garnish.
3. Add the garlic, ginger, cinnamon stick, cardamom pods and cloves to the pot with the onions. Sauté for about 1 minute, until the spices release their aroma.
4. Place the chicken thighs in the pot and lightly brown them on both sides. Add the chopped tomatoes, yogurt, turmeric, garam masala, cumin, coriander powder and salt. Stir well so the chicken is coated with the spice mixture.
5. Let everything simmer over low heat for 15–20 minutes, until the chicken is almost cooked through.
6. Meanwhile, cook the rice in a separate pot with water and a pinch of salt until they are three-quarters done. Drain the rice well.
7. Place the drained rice on top of the chicken mixture in the pot. Reduce the heat to low, cover the pot with a tight-fitting lid, and let everything steam for 10–15 minutes, until the rice is fully cooked and the flavors are well combined.
8. Remove the pot from the heat, let the Biryani rest for a few minutes before serving. Garnish with the reserved fried onions, fresh coriander and optionally fried cashews.

Tips for variation

For a vegetarian variation you can use a selection of vegetables such as cauliflower, potatoes and carrots instead of chicken. Sauté the vegetables until tender, and follow the rest of the recipe for a flavorful Arabic Biryani without meat.