Recipes › Dinner

• Dinner
• 1 hr
• Gluten-Free

Chicken biryani

Layered spiced rice with marinated chicken, onions and herbs.

Calories

588

Protein

34 g

Carbs

72 g

Fat

17 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Chicken thigh, skinless
• 150 g Natural yogurt
• 2 tsp Curry powder
• 1 tsp Ground turmeric
• 300 g White rice, dry
• 2 tbsp Ghee
• 2 Onion
• 1 tsp Ground cardamom
• 1 tsp Ground cinnamon
• 500 ml Chicken stock
• 10 g Fresh mint
• 10 g Fresh coriander
• 30 g Cashews

Contains: Celery, Milk, Mustard, Tree nuts. Always check the labels of what you buy.

Method

1. Cut the chicken into large pieces and mix with the yogurt, curry powder and turmeric. Marinate for 30 minutes. Rinse the rice until the water runs clear.
2. Peel and thinly slice the onions. Heat the ghee in a large heavy pan with a tight lid and fry the onions for 12–15 minutes until deep golden. Lift out half for the garnish.
3. Add the chicken and its marinade to the pan and cook for 8 minutes, stirring.
4. Stir in the rice, cardamom and cinnamon, then pour in the stock. Bring to the boil.
5. Cover tightly and cook on the lowest heat for 20 minutes without lifting the lid. Turn off the heat and leave for 5 minutes.
6. Fluff gently with a fork and top with the reserved onions, chopped mint and coriander and the cashews.

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