Chicken biryani
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6-8
Skip to ingredients
- 800g chicken thighsboneless and skinless, cut into large pieces
MARINADE
RICE
- a thumb-sized piece gingershredded
- 1 green chillicut in half
- 1 stick cinnamon
- a small bunch mintchopped
- 2 bay leaves
- 2 tsp sea salt
- 400g long-grain basmati ricewashed and drained
TO ASSEMBLE
- a pinch saffronsoaked in 100ml milk
- 1 tbsp rose water
- a pinch cardamon powder
- 2 onionsthinly sliced and fried in 1 tbsp of oil until very soft
- mint yogurtto serve
- mini poppadomsto serve
Nutrition: per serving
- kcal455low
- fat9g
- saturates3.9g
- carbs56.8g
- sugars1.2g
- fibre1.3g
- protein36.1g
- salt2.9g
Method
step 1
To make the marinade, soak the saffron in 50ml of boiling water in a small bowl.
step 2
Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt.
step 3
Mix really well, cover and chill for at least 2 hours.
step 4
An hour before cooking, stir in the yogurt and marinate for a further hour.
step 5
For the rice, bring 2 litres of water to a boil in a large pan.
step 6
Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt.
step 7
Simmer for 5 minutes. Add the rice and simmer gently for 10 minutes with a lid on. Strain the rice and cool to room temperature.
step 8
In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer.
step 9
Layer the rice over the chicken, then pour over the saffron-infused milk, rose water and cardamom powder, and spread the onions evenly over the surface.
step 10
Put a clean, damp tea towel over the pan, with a lid on top. Simmer gently for 90 minutes on a low heat.
step 11
To serve, stir the biryani gently so as not to break up the rice grains.
step 12
Serve with the mint yogurt and mini poppadoms.
