Chicken Biryani

Name: Chicken Biryani
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 75 g basmati rice; 150 g chicken thighs; 50 g plain yoghurt; 1 onion; 1 tbsp ghee; 1 tsp ginger-garlic paste; 1 green chilli; 2 tbsp coriander leaves; 2 tbsp mint leaves; 0.5 tsp red chilli powder; 0.25 tsp ground turmeric; 0.5 tsp garam masala; 1 bay leaf; 2 green cardamom pods; 1 cinnamon stick; 2 cloves; 1 pinch saffron; 1 tbsp milk; 1 tsp lemon juice; 0.5 tsp salt; 800 ml water

Layered basmati and yoghurt-marinated chicken, finished on dum so the rice steams in the spice and saffron until every grain is separate.

Lunch & dinner 25g+ protein 8g+ fibre

70 min20 prep · 50 cookMedium818 kcalper serving

Method

Rinse 75 g of basmati in several changes of cold water until the water runs clear, then leave it to soak in fresh cold water for 30 minutes. Drain in a sieve and let it sit.
In a bowl whisk 50 g of thick yoghurt with 1 tsp of ginger-garlic paste, 0.5 tsp of Kashmiri chilli powder, 0.25 tsp of turmeric, 0.5 tsp of garam masala, 1 tsp of lemon juice, 0.5 tsp of salt, the slit green chilli 1 and half of the coriander and mint. Turn 150 g of chicken thigh pieces through it until coated and leave to marinate for 30 minutes at room temperature.
Heat 1 tbsp of ghee in a small heavy-based pan or a 16 cm handi over medium heat and fry 1 thinly sliced onion, stirring often, for 8-10 minutes until evenly deep golden. Lift two-thirds out onto kitchen paper with a slotted spoon for the topping, leaving the rest and the ghee in the pan.
Scrape the marinated chicken with all its marinade into the pan over medium heat. Cook uncovered for 10 minutes, stirring now and then, until the yoghurt splits and reduces to a thick masala clinging to the chicken and the fat glosses at the edges. The chicken should be nearly cooked but not falling apart. Spread it in an even layer and take the pan off the heat.