Chicken Biryani

For 2 servings

• chicken thighs, boneless and cut into chunks2
• natural yoghurt100 g
• ground cumin1 tsp
• ground coriander1 tsp
• turmeric1/2 tsp
• chilli powder1/2 tsp
• garlic clove, crushed1
• grated ginger1/2 tsp
• basmati rice150 g
• vegetable oil2 tbsp
• onion, sliced1/2
• garam masala1/2 tsp
• chicken stock300 ml
• Fresh coriander, to serve

1. 1

   In a bowl, mix the chicken with the yoghurt, cumin, coriander, turmeric, chilli powder, garlic and ginger. Cover and leave to marinate for at least 30 minutes, or overnight if you have time.

2. 2

   Rinse the basmati rice under cold water until the water runs mostly clear, this stops the rice from becoming too sticky. Set aside.

3. 3

   Heat the oil in a large pan with a lid over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft and golden.

4. 4

   Add the marinated chicken to the pan and cook for 5 to 6 minutes, stirring, until sealed on all sides.

5. 5

   Stir in the garam masala and cook for 30 seconds.

6. 6

   Add the rinsed rice and stir gently so it mixes with the chicken and spices without breaking up.

7. 7

   Pour in the chicken stock and bring to a boil.

8. 8

   Once boiling, reduce the heat to as low as it will go, cover with a tight fitting lid, and cook for 18 to 20 minutes without lifting the lid.

9. 9

   Turn off the heat and leave the pan covered for a further 5 minutes to steam.

10. 10

    Fluff the rice gently with a fork, checking the chicken is cooked through with no pink remaining, before serving scattered with fresh coriander.