Ingredients
- 5 tbsp biryani paste, or see spices below
- 100 g low-fat natural thick yoghurt
- 8 chicken thighs, bone in, skinned
- 4 tbsp vegetable oil
- 1 tbsp cumin seeds
- 2 tbsp finely chopped ginger, (level)
- 2 small onions, finely chopped
- 2 large tomatoes, chopped
- 250 g basmati rice, washed well and soaked for 30 minutes
- 4 tbsp fresh coriander, chopped
- 2 tbsp fresh mint, chopped
- 75 g raisins soaked in boiling water for 10 minutes
- 800 water, approx.
- 10 g chicken stock cube, dissolved in the water
- 30 g salted butter , small cubes
- coriander
- toasted flaked almond, optional
- crispy fried onions
- crispy fried ginger strips
Instructions
- Mix the paste together with the yoghurt then add the chicken.
- In an ovenproof pan (not too large, but deep enough for the meat and veg need to be layered tightly) heat the oil.
- Add the cumin seeds and ginger and cook quickly, then add the onions and get some good colour.
- Add the chicken thighs and cook on both sides to get a little colour.
- Add the tomatoes and cook further 2 minutes.
- Add half the soaked rice, stir well, then sprinkle over the coriander, mint, and raisins.
- Add the rest of the rice and pack down nicely.
- Pour over the boiling stock; bring to the boil then turn down to the tiniest simmer, cover with a tight-fitting lid and cook for 15 minutes (resist the temptation to open)
- After 15 minutes, check to see if the rice is cooked and the liquid soaked up, dot with the butter and more coriander.
- If cooked replace the lid, and leave for 20 minutes to rest.
- Serve topped with crispy fried onions and ginger strips
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Nutrition Facts
My Chicken Biryani
Amount per Serving
Calories
596
% Daily Value*
Fat
28
g
43
%
Saturated Fat
16
g
100
%
Cholesterol
19
mg
6
%
Sodium
334
mg
15
%
Potassium
646
mg
18
%
Carbohydrates
78
g
26
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
