Golden chicken biryani

Name: Golden chicken biryani
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 1.6kg whole chicken; 3 tsp ground turmeric; 150g unsalted butter, softened; 2 tbs olive oil; 1 onion, finely chopped; 3 cardamom pods, bruised; 3 cloves; 1 tsp black peppercorns; 3 long green chillies, seeds removed, finely chopped, plus extra thinly sliced to serve; 2 bay leaves; 1 bunch flat-leaf parsley, stems finely chopped, leaves picked; 2 1/2 cups (500g) basmati rice; 4 cups (1L) chicken stock; 1 tsp saffron threads; Nigella seeds, toasted flaked almonds and lime halves and wedges, to serve; 1 tsp each ground cloves and ground cinnamon; 6 cardamom pods, crushed, seeds reserved, pods discarded; 2 tsp each ground turmeric, ground coriander, ground cumin and freshly ground black pepper

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by Matt Preston

delicious. senior editor

Dec 01, 2017

This recipe is based on an Emirati dish known as Mandi biryani, where the chook is roasted above the rice so the juices drip down into the rice, says Matt.

1.6kg whole chicken
3 tsp ground turmeric
150g unsalted butter, softened
2 tbs olive oil
1 onion, finely chopped
3 cardamom pods, bruised
3 cloves
1 tsp black peppercorns
3 long green chillies, seeds removed, finely chopped, plus extra thinly sliced to serve
2 bay leaves
1 bunch flat-leaf parsley, stems finely chopped, leaves picked
2 1/2 cups (500g) basmati rice
4 cups (1L) chicken stock
1 tsp saffron threads
Nigella seeds, toasted flaked almonds and lime halves and wedges, to serve

Hawayij spice mixture

1 tsp each ground cloves and ground cinnamon
6 cardamom pods, crushed, seeds reserved, pods discarded
2 tsp each ground turmeric, ground coriander, ground cumin and freshly ground black pepper

Method

1.

For the hawayij spice mixture, combine all ingredients in a large bowl and set aside.
2.

Pat chicken dry inside and out with paper towel. Dust skin with 2 tsp turmeric to evenly coat. Add butter and 1 tsp salt flakes to spice mixture, stirring with a fork until well combined. Rub spice mixture inside cavity and over outside of chicken. Tie legs together with kitchen string, then cover and chill overnight to marinate.
3.

The next day, remove all shelves from the oven except bottom shelf and preheat oven to 200°C. Line a baking tray with baking paper.
4.

To make the rice, heat oil in a large, heavy-based, flameproof casserole over medium-high heat. Add onion and cook, stirring occasionally, for 3-4 minutes or until onion is softened, but not coloured. Add cardamom, cloves, peppercorns, chopped chilli, bay leaves, chopped parsley stems, rice and remaining 1 tsp turmeric. Cook, stirring constantly, for 2 minutes or until rice is toasted.
5.

Add stock and 1/2 cup (125ml) water, bring to the boil, then transfer casserole to prepared tray and place in oven.
6.

Place a greased oven rack above casserole. Position chicken, breast-side down, on prepared rack, to allow cooking juices to drip onto rice. Roast for 25 minutes or until chicken starts to turn golden. Reduce oven to 140°C and roast chicken for a further 45 minutes or until rice has absorbed liquid and chicken is golden.
7.

Combine saffron and 2 tbs hot water in a bowl. Remove casserole from oven, leaving tray and chicken in place, and pour saffron mixture over rice. Gently stir through with a fork. Cover with foil and set aside to keep warm.
8.

Using tongs, turn chicken breast-side up on rack and roast for a further 30 minutes or until juices run clear when the thickest part of a thigh is pierced with a skewer. Uncover rice and place chicken on top, pouring over any cooking juices from tray. Cover with foil and set aside to rest for 15 minutes.
9.

Sprinkle chicken and rice with extra sliced chilli, parsley leaves, nigella seeds and flaked almonds. Serve with lime halves and wedges.