Biryani with Chicken and Coconut Milk

In a bowl, mix 100 g natural yogurt, lemon juice, pressed garlic cloves, grated fresh ginger, Garam Masala, cayenne pepper, turmeric, mace (or nutmeg), cumin, ground coriander, and salt to form a marinade.

Cut the chicken breast fillet into bite-sized pieces and mix thoroughly with the marinade. Let the meat marinate in the refrigerator for at least 1 hour (ideally overnight). Cook the basmati rice according to package instructions, but only until it is al dente (half-cooked). Set aside. Heat the sunflower oil in a large pan and fry the sliced onions until golden brown and crispy.

Add the finely chopped chili pepper to the onions and fry briefly. Add the coconut milk and heat. Once the coconut milk boils, stir in the pre-cooked rice. Place the marinated chicken pieces on top of the rice. Close the lid and cook the Biryani over low heat for about 5–10 minutes, until the meat is cooked through and the rice has absorbed the liquid.