North Indian · Lunch, Dinner

Lighter chicken dum biryani

Fragrant basmati rice layered with lightly spiced chicken and slow-cooked until tender.

Calories

754 kcal

Protein

47 g

Carbs

73 g

Fat

30 g

Prep

20 min

Cook

40 min

Per serving, for one person.

• Gluten free

Contains: dairy.

Ingredients

• 200 g Chicken thighs (boneless)
• 75 g Basmati rice
• 60 g Plain yogurt (curd)
• ½ onion Onion
• 2 cloves Garlic
• 5 g Ginger
• 6 g Mint
• 6 g Coriander
• ½ tsp Cardamom
• ½ tsp Cinnamon
• ¾ tsp Chilli powder
• ¾ tbsp Sunflower oil
• ½ tsp Salt

Method

1. Parboil the rice with the cardamom and cinnamon in plenty of water for 6 minutes, then drain.
2. Heat oil and fry the onion for 8 minutes until deep golden; set half aside for the topping.
3. Fry garlic and ginger with the remaining onion for a minute, add the chicken, curd, chilli powder and salt, and cook 8 minutes.
4. Layer the part-cooked rice over the chicken, scatter with mint, coriander and the reserved fried onion, cover tightly and cook on very low heat for 20 minutes.
5. Rest for 5 minutes off the heat before fluffing and serving.

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