Chicken Biryani, Karachi-Style
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Ingredients
- 700 g chicken thigh fillets
- 350 g basmati rice
- 150 g natural yoghurt
- 2 onion, sliced
- 4 tbsp vegetable oil
- 5 garlic cloves
- 20 g fresh ginger, grated
- 400 g chopped tomatoes
- 3 fresh green chillies
- 10 g fresh mint
- 0.5 tsp saffron strands
Nutrition (per serving)
- Calories
- 734 kcal
- Protein
- 45.7 g
- Carbohydrate
- 82.6 g
- of which sugars
- 10.7 g
- Fat
- 23.7 g
- of which saturates
- 4.1 g
- Fibre
- 3.8 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice until the water runs clear, then soak for 20 minutes and drain. Soak the saffron strands in 2 tbsp warm water.
- 2
Heat the vegetable oil in a large pan and fry the onions for 10 minutes until golden, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Add the chicken thigh fillets and brown for 5 minutes, then stir in the chopped tomatoes and cook for 10 minutes until thickened.
- 4
Stir in the natural yoghurt and fresh green chillies, cover and simmer for 15 minutes until the chicken is tender and cooked through with no pink remaining.
- 5
Boil the rice in plenty of salted water for 6 minutes until just par-cooked, then drain.
- 6
Spoon the par-cooked rice over the chicken in an even layer, drizzle with the saffron water, cover tightly and cook over very low heat for 15 minutes until the rice is fully cooked and fluffy.
- 7
Scatter with the fresh mint, then fork through gently from the bottom up before serving.
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