Make this easy chicken biryani, then check out our chicken tikka masala, chicken korma, chicken madras, chicken jalfrezi and more chicken curry recipes.
*This recipe is gluten-free according to industry standards
Ingredients
- chicken thighs 800g, boneless and skinless, cut into large pieces
MARINADE
- saffron a pinch
- garlic paste 1 tbsp
- ginger paste 1 tbsp
- ground turmeric 1 tsp
- ground coriander 1 tsp
- sea salt 1 tsp
- chilli powder 1 1/2 tsp
- garam masala 2 tsp
- mint a large bunch, chopped
- green chillies 3, halved
- cinnamon stick 8cm piece
- ghee 1 tbsp
- milk 1 tbsp
- greek yogurt 100g
RICE
- ginger a thumb-sized piece, shredded
- green chilli 1, cut in half
- cinnamon 1 stick
- mint a small bunch, chopped
- bay leaves 2
- sea salt 2 tsp
- long-grain basmati rice 400g, washed and drained
TO ASSEMBLE
- saffron a pinch, soaked in 100ml milk
- rose water 1 tbsp
- cardamon powder a pinch
- onions 2, thinly sliced and fried in 1 tbsp of oil until very soft
- mint yogurt to serve
- mini poppadoms to serve
Method
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Step 1
To make the marinade, soak the saffron in 50ml of boiling water in a small bowl.
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Step 2
Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt.
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Step 3
Mix really well, cover and chill for at least 2 hours.
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Step 4
An hour before cooking, stir in the yogurt and marinate for a further hour.
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Step 5
For the rice, bring 2 litres of water to a boil in a large pan.
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Step 6
Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt.
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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.
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Step 8
In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer.
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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.
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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.
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Step 11
To serve, stir the biryani gently so as not to break up the rice grains.
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Step 12
Serve with the mint yogurt and mini poppadoms.
Nutritional Information
- Kcals 455
- Fat 9g
- Saturates 3.9g
- Carbs 56.8g
- Sugars 1.2g
- Fibre 1.3g
- Protein 36.1g
- Salt 2.9g