Chicken biryani

Chicken biryani is a classic Indian dish. This easy chicken biryani is popular with the whole family. The key is to marinate the meat in advance. 

CHICKEN BIRYANI

Prep: 15 mins
Cook: 40 mins
Serves: 4

Ingredients

• 2 green finger chillies, seeds removed
• 1 tbsp of fresh ginger, grated
• ¼ tsp of turmeric ground
• 1 tbsp of water
• 1 tbsp of vegetable oil
• 400g of chicken thigh fillets, diced
• 1 tbsp of olive oil
• 1 onion, finely diced
• 1 cinnamon stick
• 3 cardamon pods, lightly crushed
• ½ tsp of cumin seeds
• 2 cups of basmati rice
• 2 cups of chicken stock
• 1 ½ cups (400g/14 oz can) of tinned lentils, drained & rinsed
• ½ tsp of garam masala
• ½ cup of fresh coriander (cilantro) leaves
• natural/plain yoghurt to serve

Method

1. To make the marinade, place the chillies, ginger, turmeric, water and vegetable oil in a food processor and blend to a fine paste. Pour the paste over the diced chicken, mix thoroughly and refrigerate for 4 hours or more.
2. Preheat the oven to 180ºC / 350ºF / Gas mark 4–5.
3. In a large saute pan or frying pan with a lid, heat the oil. Add the onion and cook until golden. You may need to add a little water to stop them from sticking.
4. Add the cinnamon stick, cardamon and cumin, and cook until fragrant (about 2 minutes).
5. Add the rice, and mix through the spices and onion. Then add the chicken stock, lentils and the marinated chicken, and bring to the boil.
6. Cover with baking/parchment paper, and add the lid, then place in the preheated oven for 20 minutes.
7. After 20 minutes, check if the rice is cooked. If not, add a little more stock and return to the oven for another 10 minutes.
8. Once cooked, remove from oven and allow to stand, with the lid on, for another 10 minutes.
9. Stir through garam masala and coriander/cilantro leaves.
10. Serve with yoghurt.

TIP 

If using an unsalted chicken stock, you may need to add a quarter of a teaspoon of salt to the rice mixture before it goes into the oven.

You can always marinate the meat and freeze for later use.