Chicken Biryani
A festive dish from the royal kitchens of India. Spiced chicken and fragrant basmati rice are layered with golden onions, saffron and fresh herbs, then steamed slowly under a tight lid.
Method
Six steps · at least 30 minutes of marinatingMarinate the chicken
Mix the yoghurt, ginger, garlic, spices and salt. Stir in the chicken and leave for at least 30 minutes, or overnight in the fridge.
Soak the rice
Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes. Stir the saffron into the warm milk.
Fry the onions
Fry the onions in the ghee over medium heat for about 15 minutes, until deep golden. Lift out half and set aside.
Cook the chicken
Add the chicken and its marinade to the remaining onions in a heavy pot. Simmer for about 15 minutes, stirring now and then, until the sauce has thickened.
Parboil the rice
Boil plenty of water with the salt and whole spices. Add the drained rice and cook for about 5 minutes, until almost done but still firm in the middle. Drain.
Layer and steam
Spread the rice over the chicken. Top with the herbs, the saved onions and the saffron milk. Cover with a tight lid and steam on the lowest heat for 25 minutes, until the chicken is cooked through. Rest for 10 minutes, then fold gently and serve.
Our tips
Do not stir the rice once it is layered. Keeping the layers apart gives you both white and golden grains.
Take your time with the onions. Their deep colour gives the dish much of its sweetness.
If your lid does not seal well, put a sheet of foil under it, so that the steam stays in the pot.
Remove the whole spices before serving, or warn your guests. Nobody wants to bite into a clove.
A lighter version
Fewer calories, same dishFry the onions in 1 tbsp of ghee or oil instead of 3 tbsp, with a lid on for the first few minutes.
Use chicken breast instead of thigh.
Use natural yoghurt, 2%, in the marinade.
Use 3 dl of rice instead of 4 dl, and serve with extra salad.
With all the swaps, about 480 kcal per portion instead of about 680 kcal (estimate). The sauce gets a little less rich.
- Energy
- about 680 kcal
- Protein
- about 37 g
- Fat
- about 26 g
- Carbohydrates
- about 73 g
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