One-pot chicken biryani
Enjoy all the flavour and comfort of biryani, with just one pot to wash. It’s a quick, fragrant and flavour-packed iftaar meal at Ramadan, or any time
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Prep:10 mins
Cook:30 mins
plus soaking and resting - Serves 3
- Easy
Nutrition per serving
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kcal 534
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fat 21g
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saturates 8g
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carbs 54g
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sugars 0g
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fibre 2g
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protein 31g
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salt 3.42g
Ingredients
- 250g basmati rice
- 1 tsp olive oil
- 8 bone-in, skin-on chicken thighs
- 3 tbsp biryani spice mix (I like Shan Memoni biryani spice sachets, available online or in specialist shops)
- 3 tbsp yogurt
- 2 tbsp butter
- small handful of coriander leaves , to serve
- 1 lemon , cut into wedges, to serve
Method
Rinse the rice three times, then cover with fresh cold water and leave to soak for 20 mins.
Meanwhile, heat the oil in a wide, shallow, flameproof casserole dish over a medium heat and sear the chicken thighs, skin-side down, for 10 mins, or until the skin is well browned and crisp. Flip the thighs over and sprinkle over the spice mix, stirring well to coat the chicken. Mix in the yogurt until the chicken is well coated.
Drain the soaked rice and add it to the pan, spreading it evenly around the chicken. Pour in 500ml water and bring to a simmer. Once simmering, cover with a tight-fitting lid. Reduce the heat to low and cook for 15 mins until the rice is fluffy and the chicken is cooked through. Dot over the butter and cover again. Turn off the heat and let the biryani rest for 5 mins. Fluff the rice gently with a fork. Scatter the coriander over the top and serve with the lemon wedges.
