Chicken Berry Britannia Recipe

Prepare and marinate

Pat the chicken pieces dry. In a large bowl combine yogurt, ginger paste, garlic paste, slit green chilies, chopped mint, chopped coriander, lemon juice, salt, turmeric and black pepper. Add the chicken and mix to coat thoroughly. Cover and refrigerate at least 1 hour, ideally 3–4 hours or overnight for best flavor.

Soak and prepare rice

Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain well.

Bloom saffron (optional)

If using saffron, crush threads lightly and steep in 2 tablespoons warm milk; set aside.

Fry whole spices and onions

Heat 3 tablespoons ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add cardamom pods, cloves, black cardamom, cinnamon stick, bay leaves and peppercorns. Fry for 30–45 seconds until fragrant. Add the sliced onions and 1 tablespoon ghee/oil, and sauté on medium-low heat stirring occasionally until deep golden brown and caramelized (about 12–15 minutes). Remove half the caramelized onions and reserve for garnish.

Brown the marinated chicken

Increase heat to medium-high. Add marinated chicken pieces to the pot in a single layer (work in batches if necessary). Sear the chicken 3–4 minutes per side until lightly browned but not fully cooked. Spoon any remaining marinade into the pot. Reduce heat to medium.

Add cranberries and water

Stir in the cranberries and pour in 3 cups water. Add 1.5 teaspoons salt (adjust to taste). Bring to a gentle boil, reduce heat to low, cover and simmer uncovered for 8–10 minutes to allow the chicken to release some juices and for cranberries to plump. This step cooks the chicken partway (Kacchi style will finish with rice steam).

Layer rice

Evenly spread the drained rice over the partially cooked chicken and liquid, do not stir. Sprinkle reserved fried onions over the rice, scatter chopped mint and coriander, and drizzle the saffron milk (if using) and remaining 1 tablespoon ghee over the top.

Cook on low (dum)

Seal the pot with a tight-fitting lid. You can place dough or foil around the lid for a tighter seal if available. Cook on very low heat for 20–25 minutes (or place pot on a heat diffuser) until rice is tender and chicken is cooked through (internal temp 74°C/165°F). Alternatively, preheat oven to 180°C/350°F and bake covered for 20 minutes.

Turn off the heat and let the pot rest, covered, for 10 minutes. Gently fluff rice from the edges, lifting to expose the chicken pieces. Spoon the rice and chicken onto a serving dish or serve directly from the pot.

Garnish with remaining fried onions, chopped coriander and mint. Serve with lemon wedges and an optional drizzle of warm ghee. Accompany with raita or a simple salad if desired.