Chicken Biryani Arayes

Updated at: Wed, 22 May 2024 13:50:07 GMT

Step 1

Combine the yeast sugar and water for a couple of minutes then combine with the flour, salt, nigella seeds and yogurt and combine into a shaggy dough

Step 2

Cover with a tea towel for 10 minutes then use wet hands to lift out the dough, folding it back on itself into a dough ball then cover for another 10 minutes and repeat before covering with cling film and leaving in the fridge overnight

Step 3

Pull it out and split into 4-6 pieces depending on desired size then ball up and onto a floured tray covered with cling film to let prove at room temp until doubled in size

Step 4

Roll them out on a floured surface to 6mm thickness then either cook in a pizza oven at 450C for 90 seconds or pan fry on high heat for 1-2 minutes a side until puffed up

Step 5

Cut away the breast and legs from the chicken and save the skin for another recipe and the carcass for stock

Step 6

Lightly score all the meat the into a bowl with the minced garlic, ginger and lemon juice with the rest of the marinade and mix up and leave in the fridge for an hour (preferably overnight)

Step 7

Heat a pan over medium and add the ghee and whole sliced for a minute before adding the onion and tomato to cook for 5 minutes

Step 8

Add the garlic and chillies with the garam masala and curry powder and cook for 1 minute before laying in my chicken legs to cook over medium low heat for 5-7 minutes before adding my chicken breast to cook for a further 10 minutes and flipping as necessary and adding a few splashes water and vinegar to form a bit of a sauce

Step 9

Tip out onto a board to let cool then slice up the breast and shred all the meat off the legs and discard the bones

Step 10

Finely dice/mince all the lamb mince, onion, red chillies, garlic, ginger, and coriander and combine with all the salt and spices, panko, egg yolks, and grated frozen butter to make the lamb mix

Step 11

Wash and soak the rice and boil in lots of salted water for 5 minutes then drain and into a tray covered with cling film to let steam dry

Step 12

Finely slice the onion and fry in a pan with an inch of oil at 160C for 8-10 minutes til deeply caramelised and crispy, but not burnt

Step 13

Finely chop up some coriander

Step 14

Cook the turmeric in butter on low heat for 1 minute and prepare the red food colour

Step 15

Slice the pitta naans in half and open them up before carefully layering some rice, chicken, crispy onions, rice, chicken, crispy onions, rice, more crispy onions, chopped coriander and rose petals with a spoon of turmeric butter and red food colour on top

Step 16

Egg wash the sides of the pittas then get a golf ball of the lamb mixture and flatten it out to press on top and really seal it in to the edges and repeat for the rest and let sit for 20 minutes

Step 17

Heat up a grill pan on medium and press on the Arayes meat side down for 4 minutes then flip and do both the other sides for 4 minutes on each (or air fry for 8 minutes)

Step 18

Brush down with garlic butter(minced garlic, chopped coriander, chilli flakes, salt and pepper) and serve up with your sauces of choice!

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