Chicken Berry Britannia Biryani

METHOD

Step 1

Firstly, soak the rice. To do this, pull the rice into a large bowl and cover generously with water. Using your fingers, gently move the rice around in the water to remove the starch, being careful not to break up the grains. Allow the rice to settle, then pour off the water. Repeat twice with fresh water, then cover again with fresh water and leave to soak for 45 minutes.

Step 2

For the base, place the chicken in a bowl. Mix all the remaining ingredients together, add to the chicken and turn to coat. Cover and place in the fridge to marinate until you are ready to assemble the dish.

Step 3

Heat the oven to 200°C/Fan 180°C/Gas 6. Drain the rice when the soaking time is up. Pour 2 litres boiling water into a large pan and add the salt and lime juice.

Step 4

Transfer the chicken and marinade to your biryani cooking pot and place over a low heat to warm through while you cook the rice.

Step 5

Tip the drained rice into the boiling water and stir well. Boil for 4-5 minutes until the rice is three-quarters cooked. You can tell when the rice has reached this stage by taking a grain between your forefingers and thumb, and pressing down on it with your nail; it should still be slightly firm and break into 5 or 6 pieces. Drain the rice; you don’t need to shake it dry as a little extra moisture helps during cooking. Place it in the biryani pot, on top of the chicken.

Step 6

In a small pan, or in the microwave, warm the butter and cream until the butter melts. Mix together, then trickle over the rice, followed by the saffron water. Scatter the cranberries over the top.

Step 7

Cover tightly with two layers of foil. Place over a high heat for 2-3 minutes, until the foil puffs up and you see a little steam start to escape. Put the lid on, transfer to the oven and bake for 35-40 minutes. Let the biryani stand, still covered, for 10 minutes before serving.