Pakistani-Style Chicken Biryani
A single portion of Pakistani cooking, ready in 34 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Marinate the chicken in the yoghurt, ginger garlic paste, garam masala, chilli powder and turmeric for a few minutes.
- 2
Fry the onion in the ghee 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.
- 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
Cover tightly and cook on low heat for 12–15 minutes until the rice is fully tender and fragrant. Fluff through and scatter with the reserved fried onion, coriander and mint.
