Chicken Biryani

Preparation

1. Mix all the marinade ingredients in a large pot (about 26 cm in diameter), coat the chicken pieces thoroughly and marinate in the fridge for at least 20 minutes, or overnight if you like. Wash the rice in cold water until the water stays clear.
2. Bring 2 litres of water to the boil, add the salt, cloves, bay leaves, star anise and cardamom, stir in the rice, bring back to the boil and cook for exactly 4 minutes, until the outside is cooked but the centre is still firm. Drain immediately; it will taste salty now, but that evens out during steaming.
3. Heat the oil in a large frying pan over medium-high heat and fry the onions in batches for 3 to 4 minutes until golden brown, without letting them go dark or they will taste bitter. Drain on kitchen paper and leave for at least 10 minutes to crisp up.
4. Cook the pot with the chicken over medium heat, covered, for 5 minutes, then uncovered for 5 more minutes, turning the pieces twice. Take off the heat and arrange the chicken skin side down so that it almost covers the base.
5. Scatter half of the fried onions and coriander over the top, spread the rice over it and press down lightly. Let the saffron steep in the warm water, drizzle it over the rice in an irregular pattern and pour the ghee over.
6. Put the lid on and heat the pot over medium heat. As soon as steam rises, turn the heat to its lowest setting and cook for 25 minutes. Take off the heat and leave to rest, covered, for 10 minutes.
7. Dig a large spoon deep into the pot so that yellow, white and chicken-stained rice all land on the plate together. Garnish with the remaining fried onions and coriander and serve with yoghurt.

Drink with it

• White wine · excellent match

  Riesling or Gewürztraminer, off-dry

  The acidity lifts the ghee and a touch of residual sugar tames the cayenne and ginger; Gewürztraminer shares the floral notes of saffron and cardamom.

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• Red wine · good match

  Grenache or soft Pinot Noir, lightly chilled

  Red fruit and low tannin stand up to the fried onions and the braised thigh meat; the dish is mild enough for red wine.

• Pale lager · good match

  Indian lager, ice-cold

  Carbonation and cold cut through the ghee and chicken skin, and the slim body lets the saffron and cardamom stay in front.

  Pils or Helles: What's the Difference? ↗

• Wheat beer · good match

  Hefeweizen

  The clove notes of the wheat yeast pick up the cloves and cardamom in the rice, and the carbonation keeps the ghee light.

  Wheat Beer: Where Do Banana and Clove Come From? ↗