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.
Prep: 15 mins
Cook: 40 mins
- 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
- 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.
- Preheat the oven to 180ºC / 350ºF / Gas mark 4–5.
- 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.
- Add the cinnamon stick, cardamon and cumin, and cook until fragrant (about 2 minutes).
- 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.
- Cover with baking/parchment paper, and add the lid, then place in the preheated oven for 20 minutes.
- 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.
- Once cooked, remove from oven and allow to stand, with the lid on, for another 10 minutes.
- Stir through garam masala and coriander/cilantro leaves.
- Serve with yoghurt.
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.