Dishoom's executive chef Naved Nasir shares the recipe for their classic Biryani, perfect for Eid celebrations
Method
1. Heat half the oil in a pan over a medium heat, add half the shallots and fry for a few minutes until brown and crispy.
2. Put the crispy fried shallots, yoghurt, ginger, garlic, all dry spices, half the salt, lime juice, coriander, ginger juliennes, barberries or cranberries and green chillies into a non-metallic bowl and stir to combine. Add the chicken and coat with the marinade, cover with clingfilm, and rest in the fridge or a cool place for 2 hours.
3. Put the cream in a small bowl, add the saffron and allow to infuse for at least 30 minutes.
4. Preheat the oven to 250ºC/480°F/gas mark 9.
5. Cook the rice in plenty of boiling water, with the remaining salt, until it is 60% cooked (approximately 4-5 minutes), and drain it.
6. Put a layer of chicken in a heavy-based oven-proof pan or casserole, cover it with a layer of rice and sprinkle with some saffron cream. Continue in this way until you have used up all the chicken, and finish with a layer of rice and cream. Seal the pot with a tight-fitting lid or kitchen foil, leaving no space for steam to escape.
7. Turn the oven down to 200ºC/400°F/gas mark 6. Cook the biryani for 1 hour in the oven, then allow to stand, without removing the lid, for 15 minutes. Check that the chicken is thoroughly cooked.
8. In a small frying pan, heat the rest of the oil over medium heat and fry the remainder of the shallots for a few minutes until crisp.
9. Serve the biryani sprinkled with some chopped coriander, barberries or cranberries and those crispy shallots.
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