Chicken Biryani
A Pakistani dinner sized for one person, ready in 43 minutes. About 610 kcal and 26 g protein. It brings some heat.
Per portion
Calories from protein 17%, carbs 47%, fat 36%. Estimated from the ingredients.
Roughly £1.30 a portion.
Method
- 1
Marinate the chicken in 1 tbsp of the yoghurt with the ginger garlic paste, garam masala, chilli powder and turmeric for a few minutes.
- 2
Fry the onion in the ghee for 12 minutes until golden and crisp; set half aside for garnish.
- 3
Add the marinated chicken to the pan and cook for 5–6 minutes until browned. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Meanwhile, part-cook the rice in boiling salted water for 6 minutes, then drain. Layer the rice over the chicken and drizzle with the saffron milk.
- 5
Add 4 tbsp water, cover tightly and cook on low heat for 12–15 minutes until the rice is fully tender and fragrant. Take off the heat and leave covered for 5 minutes, then fluff through and scatter with the reserved fried onion, coriander and mint. Serve with the yoghurt spooned alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-biryani/
