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Nutrition: per serving

  • kcal485
    low
  • fat11.7g
  • saturates1.5g
  • carbs51.7g
  • sugars7.1g
  • fibre2.7g
  • protein40.1g
  • salt0.6g
    low

Method

  • step 1

    In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat (see step 1, above). Cover and marinate in the fridge for about 1 hr or longer if you have time. Warm the milk to tepid, stir in the saffron and set aside.

  • step 2

    Heat oven to 200C/180C fan/gas 6. Slice each onion in half lengthways, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer (step 2). Roast for 40-45 mins, stirring halfway, until golden.

  • step 3

    When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large sauté or frying pan. Fry the onion for 4-5 mins until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful (this helps to prevent the yogurt from curdling). Once the last of the chicken has been added, stir-fry for a further 5 mins until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 mins. Remove and set aside.

  • step 4

    Cook the rice while the chicken simmers. Heat another 1 tbsp oil in a large sauté pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice (step 3) and fry for 1 min, stirring constantly. Stir in the stock and bring to the boil. Lower the heat and simmer, covered, for about 8 mins or until all the stock has been absorbed. Remove from the heat and leave with the lid on for a few mins, so the rice can fluff up. Stir the garam masala into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C/160C fan/gas 4.

  • step 5

    Spoon half the chicken and its juices into an ovenproof dish, about 25 x 18 x 6cm, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice (step 4) and drizzle over the saffron-infused milk. Scatter over the rest of the onions, cover tightly with foil and heat through in the oven for about 25 mins. Serve scattered with the mint and coriander.

RECIPE TIPS
HOW WE MADE IT HEALTHIER

• By using rapeseed oil instead of butter or ghee to cut the saturated fat. • Skinless chicken breasts reduce the fat. • A good balance of spices and herbs to finish, so the need for salt was greatly reduced. • By roasting the onions instead of frying them, so they needed less oil.

Recipe from Good Food magazine, November 2012

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Comments, questions and tips (22)

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Overall rating

A star rating of 4 out of 5.28 ratings

c.lay85

Made this with my 12 yo, did take a little time and I was worried that the rice wasn't going to work but it was absolutely delicious! The whole family ate it and have asked for it again! And we will definately be making it again! You could adapt it to have more veg in it if u wanted too pleased I…

becks_h

question

Sorry I don’t understand the rice bit....are you suppose to cook the rice will the chicken simmers, then add cooked rice to the pan with the spices and then cook again stock for 8 mins, or is the rice suppose to be uncooked when it goes in with the spices?

Maja Trzop

So you are meant to cook the rice at the same time as the chicken is cooking. To cook the rice you need to fry the spices and then top them up with dry rice for a bit, and then add the stock, cover and cook. That's happening in a separate pan to the one thst chicken is cooking in. I hope this helps…

JoanneLovesToCook avatar

JoanneLovesToCook

A star rating of 5 out of 5.

What a delicious recipe! Well worth the time and effort. I hadn't cooked biryani before so I was very happy with the results! I used fry light and fat free yogurt to make this even healthier. I questioned the amount of onions but I think it could have taken more for the layers. The fried onions did…

AlexRegius

A star rating of 5 out of 5.

This took a long time and was labor and pot intensive. I roasted the onions for 20 mins at 170 followed by 20 mins at 200 degrees, they still dried out and went brown enough for me. next time i would add more chili powder but it was really tasty, there will definitely be a next time.

cozzzzzz

A star rating of 2 out of 5.

Very bad on recipe and on ingredients, Where is the Mint on the list? 2nd to this the oven is far to high for the onions. 4 onions, take two and slice keep two aside for later. This step 2 this and step 3 that makes no sense at all. I am half way through trying to sort this recipe out. I hope it…

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