Emirati Chicken Biryani (spiced rice with chicken)

Emirati110 minServes 6

Emirati biryani is a rice-and-chicken dish that combines the Indian biryani method with Gulf flavours such as bezar and dried lime. Biryani reached the Gulf through trade and the Indian community, and is now a familiar dish on Emirati tables at gatherings.

Ingredients for Emirati Chicken Biryani

• 1.2 kgbone-in chicken pieces (thighs and drumsticks)
• 3 cupsbasmati rice, rinsed and soaked for 30 minutes
• 3onions, thinly sliced
• 5 clovesgarlic and 1 tbsp grated ginger
• 3tomatoes, chopped
• ½ cupplain yogurt
• 2 to 3 tbspbezar
• 3dried black limes (loomi), pierced
• 1 tspturmeric
• 1cinnamon stick, 5 cardamom pods and 3 cloves
• 4 tbspghee (samn) or oil
• A pinch ofsaffron soaked in ¼ cup hot water
• 1Juice of lemon and salt to taste
• ½ bunchcoriander and ½ bunch mint, chopped

Method

1. Fry the onions in the ghee until deep golden and set half aside for garnish.
2. To the rest of the onion in the pot, add the garlic, ginger, cinnamon, cardamom, cloves, bezar and turmeric and stir for 30 seconds.
3. Add the chicken (marinated in lemon and salt for 30 minutes) to the pot and brown on all sides for 6 to 8 minutes.
4. Add the tomatoes, yogurt, lemon juice, salt and loomi and let the sauce reduce for 10 to 15 minutes.
5. Parboil the rice in salted boiling water for 5 to 6 minutes until about two-thirds done, then drain.
6. Layer the rice over the meat, scatter with fried onions, coriander and mint, pour over the saffron and seal the pot tightly with a cloth under the lid.
7. Cook over very low heat for 30 to 40 minutes, then fluff gently and serve with daqoos and salad.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية