Lucknowi Chicken Biryani
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g chicken thigh fillets, diced
- 350 g basmati rice
- 150 g natural yoghurt
- 2 onion, finely sliced
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1.5 tsp kashmiri chilli powder
- 1 tsp garam masala
- 1 saffron strands
- 30 g cashew nuts
- 3 tbsp ghee
- 10 g fresh coriander, chopped
- 10 g fresh mint
Nutrition (per serving)
- Calories
- 727 kcal
- Protein
- 46 g
- Carbohydrate
- 81 g
- of which sugars
- 7.9 g
- Fat
- 24 g
- of which saturates
- 10.1 g
- Fibre
- 3.4 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the chicken with the natural yoghurt, garlic, ginger, kashmiri chilli powder and garam masala, and marinate for 30 minutes.
- 2
Rinse the basmati rice and soak for 20 minutes, then boil in plenty of salted water for 6 minutes until three-quarters cooked, and drain.
- 3
Soak the saffron strands in 3 tbsp warm water. Heat half the ghee in a wide pan and fry the sliced onion over medium heat for 10 minutes until deep golden and crisp, then set half aside for garnish.
- 4
Add the marinated chicken to the pan with the remaining onion and cook for 8 minutes until lightly browned and mostly cooked through.
- 5
Scatter the parboiled rice over the chicken, drizzle with the saffron water and remaining ghee, and scatter over the cashew nuts, coriander and mint.
- 6
Cover tightly and cook over the lowest possible heat for 20 minutes until the rice is tender and the chicken has no pink remaining.
- 7
Fluff gently to combine the layers and serve topped with the reserved crisp onions.
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