Name: Chicken biryani
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 300 grams (1½ cups) basmati rice, rinsed; 2½ tbsp ghee; 1 large red onion, thinly sliced; 4 garlic cloves, crushed; 20 grams (2cm piece) ginger, finely grated; 1 sachet biryani spice mix (see note); 1 bay leaf; 1 cinnamon quill; 2 tbsps finely chopped coriander, plus extra leaves, for scattering; 700 grams chicken thigh fillets, cut into 3cm pieces; 210 grams (¾ cup) natural yoghurt, plus extra to serve; 2 tbsp cranberries; Toasted almond flakes, to serve; Pappadams, to serve

Chicken biryani

Serve with eggplant pickle, lime pickle or mango pickle.

Serves 4 - 6

Prep

25M

Cook

35M

Total

This chicken biryani recipe combines basmati rice, fried onions, ghee, chicken thighs and lots of herbs and whole spices. Instead of using marinated chicken, we cook the chicken pieces in fragrant spices and whole-leaf herbs, to create a soft, flavourful biryani chicken recipe that can be made any day of the week. Depending on your spice tolerance, biryani can be mild or very spicy.

Ingredients

300 grams (1½ cups) basmati rice, rinsed

2½ tbsp ghee

1 large red onion, thinly sliced

4 garlic cloves, crushed

20 grams (2cm piece) ginger, finely grated

1 sachet biryani spice mix (see note)

1 bay leaf

1 cinnamon quill

2 tbsps finely chopped coriander, plus extra leaves, for scattering

700 grams chicken thigh fillets, cut into 3cm pieces

210 grams (¾ cup) natural yoghurt, plus extra to serve

2 tbsp cranberries

Toasted almond flakes, to serve

Pappadams, to serve

Method

1.Place rice in a saucepan with a pinch of salt and 3 cups water. Cover, bring to the boil, then reduce heat to low and cook for 12 minutes. Remove from heat.

2.Meanwhile, heat ghee in a saucepan over medium heat. Add onion, garlic and ginger, and cook, stirring occasionally, until onion begins to soften (4-5 minutes). Stir in spices and herbs, and cook, stirring occasionally, until fragrant (2-3 minutes).

3.Add chicken to pan and cook, stirring occasionally, until beginning to brown (4-5 minutes). Stir in yoghurt and cranberries; season to taste. Spoon rice over chicken, cover with lid, reduce heat to medium-low and cook until rice is just cooked (8-10 minutes); remove from heat and stand for 10 minutes.

4.Stir rice through chicken, transfer to a serving dish, scatter with almonds and coriander, and spoon over yoghurt. Serve with pappadams on the side.