Zanzibari Chicken Biryani
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Ingredients
- 700 g bone-in chicken thighs
- 300 g basmati rice
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tsp curry powder
- 100 g natural yoghurt
- 200 g ripe plum tomatoes
- 400 ml chicken stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 703 kcal
- Protein
- 38 g
- Carbohydrate
- 69.7 g
- of which sugars
- 8.1 g
- Fat
- 29.7 g
- of which saturates
- 7.3 g
- Fibre
- 3.4 g
- Salt
- 1.17 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 garlic, ginger, curry powder and natural yoghurt, then toss through the chicken thighs. Leave to marinate for 15 minutes.
- 2
Heat the vegetable oil in a large pot and brown the chicken all over, then set aside.
- 3
Peel and chop the onions, add to the pot and cook for 10 minutes until golden.
- 4
Add the chopped tomatoes and cook for 5 minutes, then rinse the rice and stir in for 1 minute.
- 5
Return the chicken to the pot and pour in the chicken stock. Bring to the boil, then cover and simmer for 20 minutes until the rice is tender and the chicken is cooked through with no pink remaining.
- 6
Rest, covered, for 5 minutes, then fluff with a fork and serve.
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