Loaded Chicken Biryani

Per serving

Calories

680

Protein

38 g

Carbs

72 g

Fat

22 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron34%
• Vitamin D2%
• B1255%
• Zinc81%
• Magnesium41%
• Omega-329%
• Vitamin C10%

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

Ingredients

• 280 g Chicken thigh (cubed)
• 180 g Basmati rice (uncooked)
• 100 g Plain yogurt
• 120 g Onion
• 4 Garlic cloves
• 15 g Ginger (fresh)
• 360 ml Chicken stock
• 20 ml Ghee (or clarified butter)
• 2 tsp Garam masala

Method

1. 1

   Cut 280g chicken thigh into 3cm cubes. Mix with 100g yogurt, minced garlic, ginger, 1 tsp garam masala, salt, and pepper. Marinate for 15 minutes.

2. 2

   Rinse 180g basmati rice until water runs clear. Slice 120g onion into thin rings. Half-fry onion rings in 10ml ghee over medium heat until golden brown, about 6 minutes. Reserve half for garnish.

3. 3

   Heat remaining ghee in a heavy-bottomed pot. Sear marinated chicken in batches for 2 minutes per side until sealed. Remove and set aside.

4. 4

   Return chicken to pot. Layer raw rice over the chicken. Pour 360ml hot chicken stock over everything. Scatter reserved fried onions on top.

5. 5

   Bring to a boil, then reduce to low heat. Cover tightly with foil and then with a lid (or cover with foil only for a makeshift lid). Cook for 20 minutes without lifting the lid.

6. 6

   Remove from heat and let rest covered for 5 minutes. Carefully open the lid to release steam. Gently fluff with a fork, being careful not to break the rice grains.