Chicken Biryani

Per serving

Calories

510

Protein

32 g

Carbs

58 g

Fat

14 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron11%
• Vitamin D1%
• B1218%
• Zinc28%
• Magnesium14%
• Omega-39%
• Folate8%
• Calcium7%
• Potassium14%
• Vitamin C4%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 600 g Chicken thighs (boneless)
• 400 g Basmati rice
• 3 large Onion
• 150 g Natural yogurt
• 6 Garlic cloves
• 4 cm piece Fresh ginger
• 6 Green cardamom pods
• 4 pieces Whole cloves
• 1 Cinnamon stick
• 0.5 tsp Saffron threads
• 15 g Fresh mint
• 4 tbsp Vegetable oil

Method

1. 1

   Cut the chicken into large chunks. Mince the garlic and grate the ginger, then mix them into the yogurt with the salt and half the saffron. Set aside to marinate for at least 20 minutes.

2. 2

   Slice onions thinly. Heat oil in a large heavy pot over medium heat. Fry onions for 15 minutes, stirring often, until deep golden brown. Remove half and set aside for garnish.

3. 3

   Rinse rice until water runs clear. Bring a large pot of salted water to a boil with cardamom pods, cloves, and cinnamon stick. Add rice and cook for exactly 5 minutes. Drain immediately.

4. 4

   In the pot with the remaining onions, add the chicken along with its yogurt mixture. Cook over medium-high heat for 8 minutes, stirring, until the chicken is sealed and the sauce has reduced.

5. 5

   Spread the par-cooked rice evenly over the chicken. Scatter the remaining saffron, steeped in 2 tbsp warm milk, over the rice. Top with fresh mint leaves.

6. 6

   Cover the pot tightly with foil then the lid. Cook on the lowest possible heat for 25 minutes. Do not open the lid during this time.

7. 7

   Take the pot off the stove and leave it covered for 5 minutes. The residual steam will finish cooking the rice perfectly.

8. 8

   Remove the lid and gently fold the layers together with a large spoon. Serve on a platter topped with the reserved golden onions and extra mint.