Spicy chicken biryani


Serves 2

  • 3 chicken thighs, skin on
  • 1/2 garlic clove, finely chopped
  • 1 tsp ginger, chopped
  • 1 tbsp natural yoghurt
  • 1/4 tsp turmeric
  • 2 tbsp vegetable oil
  • 1 green chilli, chopped
  • 1 red onion, chopped
  • 1 stick of cinnamon
  • 2 cardamon pods
  • 1 bay leaf
  • 1 pinch of scorpion chilli powder
  • 200g brown basmati rice
  • 1 tbsp butter
  • 2 tsp garam masala
  • 1 tsp dried coriander

Slice the meat off the thigh bones and dice into cubes. Place in a bowl. In another bowl or measuring jug mix together the garlic, ginger, yoghurt and turmeric. Season and then coat the chicken. Cover with cling film and leave to marinate for an hour.




Place the cinnamon stick, cardamon pods (lightly crushed with the back of a knife), bay leaf and chilli powder in a small saucepan. Fry so the spices are just giving off their aroma. Add the rice and cover with water. Boil for 10-15 minutes. Then drain and remove the cinnamon stick, bay leaf and cardamon pods. Preheat the oven to 180C.


Heat the oil in a large saucepan and fry the onion and chilli until soft. Add the chicken and brown all over. Grease an oven proof dish with butter. Add the chicken and the rice mixture and stir together. Sprinkle of the garam masala and dot the butter over the top. Cover and cook in the oven for 10 minutes.


When cooked leave to cool for 10 minutes before serving. Sprinkle over the coriander to serve.


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