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Berlin Biryani

Ingredients for 4 people

• 3 chicken thighs
• 150 g yogurt, plus a little more to serve with the dish
• salt
• 3 tsp garam masala
• 1 teaspoon chilli flakes
• 1 small piece of ginger
• 2 cloves of garlic
• 300 g basmati rice
• 1 large onion
• 60 g butter
• 2 bay leaves
• 3 cardamom pods
• ½ teaspoon cinnamon
• 1 teaspoon turmeric
• 60 g cashew nuts, plus a little more to serve
• 70 g dried fruit of your choice, roughly chopped
• 800 ml of chicken broth
• black pepper, freshly ground
• 1 small bunch of coriander
• 2 spring onions

preparation (time approx. 30 minutes)

First bon the chicken, then cut it into cubes. Mix with yogurt, salt, 1 teaspoon garam masala, 1 teaspoon chili, freshly grated ginger and two pressed garlic cloves and leave to marinate for at least two hours, better overnight. 

Then wash the rice in cold water until the water runs clear. Then you first cut the onion into fine cubes. Then heat the butter in a saucepan and fry the marinated chicken on high heat. Then add the onions and sauté until slightly brown. Now add the bay leaves, cardamom and cinnamon and mix everything with 1 teaspoon turmeric and 2 teaspoons garam masala. Now you add the rice, cashew nuts and dried fruits, mix everything together and pour the chicken broth over it. 

Now bring the rice to a boil and simmer openly for about 5 minutes. Stir briefly. Then put a lid on and simmer for another 10 minutes over very low heat. Then stir once. Then you put a tea towel over the pot, put the lid back on and let everything stand for another 10 minutes. Then add salt and pepper again if necessary and season with a little lemon juice. Finally, finely chop the coriander and cut the spring onion into rings. Serve the biryani with coriander, spring onions and a little yogurt as a topping.