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Chicken biryani

• Dhruv Mittal

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Serves 6-8

Easy

Total time: 2 hrs and 15 mins

+ marinating

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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

Gluten free

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Make this easy chicken biryani, then check out our chicken tikka masala, chicken korma, chicken madras, chicken jalfrezi, paneer biryani and more chicken curry recipes. For another variation on this popular dish, try our lamb biryani.

Ingredients

Nutrition

• 800g chicken thighs

  boneless and skinless, cut into large pieces

MARINADE

• a pinch saffron

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp sea salt

• 1 1/2 tsp chilli powder

• 2 tsp garam masala

• a large bunch mint

  chopped

• 3 green chillies

  halved

• 8cm piece cinnamon stick

• 1 tbsp ghee

• 1 tbsp milk

• 100g greek yogurt

RICE

• a thumb-sized piece ginger

  shredded

• 1 green chilli

  cut in half

• 1 stick cinnamon

• a small bunch mint

  chopped

• 2 bay leaves

• 2 tsp sea salt

• 400g long-grain basmati rice

  washed and drained

TO ASSEMBLE

• a pinch saffron

  soaked in 100ml milk

• 1 tbsp rose water

• a pinch cardamon powder

• 2 onions

  thinly sliced and fried in 1 tbsp of oil until very soft

• mint yogurt

  to serve

• mini poppadoms

  to serve

Nutrition: per serving

• kcal455

  low

• fat9g

• saturates3.9g

• carbs56.8g

• sugars1.2g

• fibre1.3g

• protein36.1g

• salt2.9g

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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.

Authors

Dhruv Mittal

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