Chicken biryani
Check out this chicken biryani (or Kachche murgh ki biryani) recipe from chef Dhruv Mittal of DUM Biryani House, London. It's packed with flavour and isn't too tricky, plus it's a great one-pot dish to feed the family
- 800g chicken thighsboneless and skinless, cut into large pieces
MARINADE
RICE
- a thumb-sized piece gingershredded
- 1 green chillicut in half
- 1 stick cinnamon
- a small bunch mintchopped
- 2 bay leaves
- 2 tsp sea salt
- 400g long-grain basmati ricewashed and drained
TO ASSEMBLE
- a pinch saffronsoaked in 100ml milk
- 1 tbsp rose water
- a pinch cardamon powder
- 2 onionsthinly sliced and fried in 1 tbsp of oil until very soft
- mint yogurtto serve
- mini poppadomsto serve
Nutrition: per serving
- kcal455low
- fat9g
- saturates3.9g
- carbs56.8g
- sugars1.2g
- fibre1.3g
- protein36.1g
- salt2.9g
Method
step 1
To make the marinade, soak the saffron in 50ml of boiling water in a small bowl.
step 2
Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt.
step 3
Mix really well, cover and chill for at least 2 hours.
step 4
An hour before cooking, stir in the yogurt and marinate for a further hour.
step 5
For the rice, bring 2 litres of water to a boil in a large pan.
step 6
Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt.
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.
step 8
In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer.
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.
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.
step 11
To serve, stir the biryani gently so as not to break up the rice grains.
step 12
Serve with the mint yogurt and mini poppadoms.
