Weeknight Chicken Biryani

Biryani deserves time, but it does not always need an all-day project. This weeknight version keeps the important contrasts: fragrant rice, richly seasoned chicken, fresh herbs and caramelised onion.

Serves 4–6

Prep: 20 minutes   Cook: 45 minutes

Ingredients

• 350g NAZIA basmati rice
• 600g boneless chicken thighs, cut into large pieces
• 150g plain yoghurt
• 2 tbsp neutral oil or ghee
• 2 onions, thinly sliced
• 3 garlic cloves, finely grated
• 20g fresh ginger, finely grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chilli powder, or to taste
• 2 tomatoes, chopped
• Small handful each of mint and coriander, roughly chopped
• Salt, to taste
• Juice of 1/2 lemon

Method

1. Rinse the rice well, soak for 15 minutes, then drain. Boil in salted water until about three-quarters cooked, then drain immediately.
2. Mix the chicken with yoghurt, garlic, ginger, cumin, coriander, turmeric, garam masala, chilli powder and 1/2 tsp salt.
3. Heat the oil in a wide lidded pan. Cook the onions until deeply golden. Remove about one-third for finishing.
4. Add the marinated chicken to the remaining onion and cook for 6–8 minutes. Add the tomatoes and cook until softened and the chicken is nearly cooked through.
5. Scatter half the herbs over the chicken. Spoon the rice evenly on top, then finish with the remaining herbs and reserved onions.
6. Cover tightly and cook on the lowest heat for 15 minutes. Turn off the heat and rest for 10 minutes. Check that the chicken is fully cooked and piping hot throughout.
7. Finish with lemon juice and gently lift the rice through the chicken before serving.

NAZIA kitchen note

Do not overcook the rice during the first boil. It should still have a firm centre so it can finish steaming with the chicken without becoming soft.