Steps

1. Rinse 2 gou of rice and put it into a rice cooker.
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2. Add 1 tsp rice bran oil and 1/2 tsp salt to the rinsed rice, and cook with less water to make it firm. 【TIP!】 The key to achieving fluffy rice is to use less water and cook it firm. Aged rice or Calrose rice is especially recommended.
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3. Keep the cooked rice warm.
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4. Peel and slice 180g onion.
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5. Place the sliced onion in a microwave-safe container, cover, and microwave for 3 minutes. 【TIP!】 Microwaving the onion shortens the time it takes to caramelize.
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6. Peel 15g ginger and 15g garlic.
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7. Finely chop 1/2 cucumber.
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8. In a bowl, combine the chopped cucumber, 150g yogurt, 2/3 tsp consommé powder, 1 pinch salt, and 2.5g garlic, and mix well.
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9. After lightly mixing, drizzle with olive oil to taste, if desired. The raita is now complete.
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10. Finely cut 380g chicken thigh into approximately 1.5cm cubes for easier eating. 【TIP!】 It's recommended to cut the meat into small pieces because it will be mixed with rice.
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11. Heat 2 tbsp rice bran oil in a frying pan and stir-fry the microwaved onion over high heat.
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12. Once the onion is browned and slightly charred, turn off the heat, add grated 15g garlic and 15g ginger, and sauté until fragrant.
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13. Once fragrant, add the defrosted 1/2 can (200g) canned tomatoes and sauté while simmering to evaporate the moisture.
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14. Add the mixture of 380g chicken thigh and 50g yogurt to the pan, then add 1 tsp salt and stir-fry over high heat. 【TIP!】 In Indian cuisine, it is common to marinate chicken in yogurt and add it without pre-frying.
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15. Add 2 tbsp curry powder and stir-fry until fragrant. If necessary, cut the meat into smaller pieces with kitchen shears.
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16. Add 50cc water, and simmer lightly to thicken.
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17. Cover and simmer for 10 minutes.
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18. After simmering, layer the rice, kept warm in the rice cooker, on top of the curry.
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19. Place 10g butter on top of the rice, cover again, and steam over low heat for 10 minutes.
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20. After steaming, lightly mix the curry and rice together. 【TIP!】 To achieve a biryani-like appearance, avoid mixing everything completely, leaving a contrast between the white and curried sections.
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21. Plate the dish and garnish with cilantro to taste, 2 lemon slices, and paprika powder to taste, as desired.
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22. The plated biryani can also be enjoyed deliciously with the separately prepared raita.
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