Food for Festivals · No. 40 · 2013
Biriani
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A big, colourful one-pot chicken biryani with plenty of spice, peas, saffron and toasted flaked almonds, made for festival feasting. This serves six to eight people.
It keeps well in the fridge for about three days, so it reheats beautifully.
- Serves
- 6–8
- Cooking
- about 1 hour 15 minutes
Method
0 of 14 steps
Lovely. Time to eat!
Variations and notes
Notes
Do not use low-fat yogurt as it separates. Vegetable oil is better than olive oil here because it can get hotter, and the onions need to go properly brown.
Black cardamom has a smoky smell, a bit like dried meat, and gives the biryani a lot of its flavour.
