Murgh Biryani (Chicken Curry with Rice)

Chop and cut up the chicken pieces as desired. Halve the potatoes, dice the shallots and garlic and finely chop the ginger.

Blanch (scald) the tomatoes briefly in boiling water, peel and cut into small cubes. Also blanch the almonds briefly in boiling water, drain, peel and let cool. Heat some ghee and fry the almonds, raisins and potatoes one after the other, remove each and let drain.

Add some more fresh ghee and then slowly sauté the shallots together with the garlic and ginger. As soon as the shallots are soft and yellow, add garam masala, chili, pepper, cardamom, cumin and turmeric. Now add tomato cubes, mint and cinnamon, season with a strong pinch of salt and let it boil down a bit. Mix in the yogurt and let everything boil down until it is creamy. Add a little water if necessary (but not too much!). Add chicken, bring to a boil briefly, then reduce heat and simmer covered slowly for 30-40 minutes until almost all liquid has evaporated.

Meanwhile, for the biryani rice, first wash the rice thoroughly and drain very well in a colander. Finely chop the shallots, soak the saffron threads in lukewarm water, finely chop or grate the ginger. Heat the ghee in a large pot and cook the shallots together with the ginger over medium heat.

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