Hyderabadi Biryani

Per serving

Calories

520

Protein

28 g

Carbs

56 g

Fat

20 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron18%
• Vitamin D1%
• B1237%
• Zinc45%
• Magnesium23%
• Omega-312%
• Folate13%
• Calcium11%
• Potassium23%
• Vitamin C7%
• Vitamin A10%
• Riboflavin33%

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

Ingredients

• 250 g Basmati rice
• 300 g Chicken thigh
• 100 g Yoghurt
• 200 g Onions
• 20 g Ginger
• 6 Garlic cloves
• 1 whole Cinnamon stick
• 4 whole Cardamom pods

Method

1. 1

   Soak the basmati rice in water for 30 minutes. Meanwhile, mince the ginger and garlic and marinate the chicken pieces in the yoghurt mixed with the minced ginger, garlic, salt, and pepper for 20 minutes.

2. 2

   Slice onions thinly. Heat 2 tbsp oil in a large heavy pot. Fry onions over medium heat for 15 minutes, stirring occasionally, until golden and crispy. Remove half the onions and reserve for garnish.

3. 3

   In the pot with remaining onions, add marinated chicken. Cook over medium heat for 10 minutes, stirring occasionally, until chicken is partially cooked.

4. 4

   Cook the soaked rice in boiling salted water until 70% cooked, about 5 minutes, then drain.

5. 5

   Layer the par-cooked rice over the chicken and scatter the reserved fried onions on top. Tuck the cinnamon stick and cardamom pods between the layers.

6. 6

   Cover the pot with foil, then place the lid on top (dum pukht method). Cook over medium-low heat for 25 minutes, then turn off the heat and let rest for 10 minutes without opening. Gently mix with a fork to combine.