Burmese chicken biryani (Danbauk)

Burma stands at the crossroads of trade between India and the Far East. Ancient trade routes have allowed for the influence of Indian spices and flavours to influence Burmese cuisine. This is one of those perfect dishes that is so loved in Burma, and the perfect confluence of flavours and cooking styles.

This biryani is prepared in a traditional Indian style. The chicken is marinated and cooked in a wonderful yoghurt-based gravy till fork-tender. However, the method diverges when only the meat is layered with fried onions in rice and slow-baked with saffron milk. The chicken korma is heated and served separately. This allows the guest to enjoy the lightly flavoured meat and rice either alone or douse it with the gravy. The flavours are beautifully balanced, mild and yet so addictive. This is a time-consuming dish to prepare, but the results are beautiful and well worth the effort.

I recently purchased this book, which I enjoy reading and cooking from. The renowned Rangoon sisters, Amy and Emily, have gained fame in London for their exceptional Burmese cuisine and innovative pop-up restaurant cooking. This cookbook is a collection of fabulous recipes, and I will definitely cook from it often.

For more recipes from this wonderful cookbook, click here.

Ingredients:

For the chicken marinade:

1 1/4 cups yoghurt

6 garlic cloves, minced

1/2 teaspoon ginger paste

Salt, to taste

1/2 teaspoon pepper

2 teaspoons turmeric

2 teaspoons ground cumin seeds

1 tablespoon chilli powder, or to taste

6 chicken drumsticks, bone-in thighs, or breasts, or a combination

For the fried onions:

2 tablespoons butter

2 tablespoons peanut oil

3 large onions, finely sliced

For the chicken curry:

3 tablespoons peanut oil

1/2 teaspoon mustard seeds

1 1-inch cinnamon stick

4 green cardamom pods

10 black peppercorns

1 teaspoon chilli powder

1 onion, finely diced

3 garlic cloves, minced

1/2 teaspoon ginger paste

Salt, to taste

1 cup water

For the rice:

2 cups basmati rice:

4 cloves

2 cups chicken stock

To finish:

Butter

Saffron soaked in warm milk for 30 minutes

Mix all the ingredients for the chicken marinade and toss the chicken well, coating the meat liberally. Allow to marinate for a minimum of 3 hours, but overnight is always best.

Heat the oil and ghee in a deep pot and add the sliced onions. Fry on medium heat till the onions are well browned and caramelised. Remove and drain on paper towels and set aside. Save the pot to be used later without washing.

Meanwhile, cook the rice with the cloves in the stock, topping it up with as much water as needed. Cook in a rice cooker or on the stove and set aside.

In the same pot where you fried the onions, heat the oil and add the whole spices, mustard seeds, cinnamon stick, cardamom pods, and peppercorns. Sauté for 2 minutes on medium heat. Add the chilli powder, and give a quick stir, followed immediately by the onions. Cook the onions on low heat, so as not to burn the chilli powder, till soft and translucent. Add the garlic and ginger and fry for an additional 1-2 minutes till the ginger is cooked and aromatic.

Add the marinated chicken and mix well. Cook on medium heat till the sauce begins to come to a boil. Add the water and salt, then simmer with the lid on for 40 minutes, until the chicken is falling off the bone. At this point, the curry will have slightly thickened, and the oils will have floated to the surface. Taste and adjust salt and spice.

To assemble the dish, add 1/3 of the rice to an oven-safe pot or dish. Top with 1/2 of the cooked chicken pieces only, leaving the curry behind. Top with 1/3 of the fried onions. Add a few dabs of butter. Layer again with 1/3 of the rice, followed by the remaining chicken pieces only, and 1/3 of the fried onions. Add a few dabs of butter. Finish with the final layer of rice and the remaining fried onions. Add a few dabs of butter. Drizzle the saffron milk all over. Seal with a tight-fitting lid or a layer of foil. The dish can be prepared up to this point and stored in the fridge until needed.

Set the curry aside to be served separately with the biryani.

Heat the oven to 375 F.

When ready to serve, heat the assembled dish for 30 minutes till the rice in the centre is heated through. If the dish was stored in the fridge, bring it to room temperature first. Heat the remaining curry on the stove. Serve the biryani with the curry on the side, allowing guests to drizzle on as much as they prefer.