Chicken Biryani

Programme

S09

Serves

4

Prep

30 Mins

Cook

1 Hr

Ready

1.5 Hrs

Tips

If you don’t like spice, remove the chilli…if you do, add some more!

Ingredients

  • 20ml Sunflower Oil
  • 1 Large Onion, Chopped
  • 4 Chicken Thighs, Skin On
  • 1 Lemon, Juice Only
  • 3 Green Cardamom Pods
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 2 tsp Garam Masala
  • 1 Whole Green Chilli
  • 1 tsp Chilli Powder
  • 2g Sea Salt
  • 300g Basmati Rice
  • 3 Garlic Cloves, Crushed
  • 2.5cm Piece of Fresh Ginger, Grated
  • 850ml Hot Chicken Stock
  • 3 tbsp Chopped Fresh Coriander

Directions

  1. Heat the oil in a large oven proof saucepan over a low heat. Add the onion, cinnamon, star anise, garlic and ginger, then cover and cook for 10 mins until softened.
  2. Season the chicken thighs with the garam masala, lemon juice, chilli powder and salt. Once well coated add the thighs to the saucepan skin side down over a medium heat for 3-4 mins.
  3. Rinse the rice several times in cold water until the water runs clear. Drain the rice and add this to the pan.
  4. In a saucepan, bring the stock up to a simmer and add to the pan with the chicken and rice, stirring well, then bring to the boil. Top with green chilli and cover with a tight-fitting lid, then cook in the oven running programme S09.
  5. Remove from oven, stir through the coriander and serve immediately alongside fresh yoghurt and chapatis.