Delhi Chicken Biryani with Saffron Yoghurt

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Delhi Chicken Biryani with Saffron Yoghurt

SERVES 2

10 MINS PREP

COOKS IN 20 MINS

Add this easy one-pot biryani dish to your weekly repertoire and you’ll cook dinner in 20 minutes without compromising on flavour. We have chosen to use bone-in chicken in this recipe. However, you can use boneless chicken for a quicker cook (always make sure your chicken is cooked through). For added nuttiness, you can top with fried cashews. To elevate further, you can serve with a saffron yogurt accompaniment (see recipe below).

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Ingrédients

1 pack of The Spice Tailor Delhi Biryani (rice included)
2 tsp. vegetable oil
200g chicken thighs, skin off and bone in
15g unsalted butter, cubed

To garnish -

2 tbsp. pomegranate seeds
1 tbsp. coriander, finely chopped

Fried cashews -

1/2 tsp. vegetable oil
30g cashews, roughly chopped
1/2 tsp. mustard seeds

Saffron Yogurt -

Pinch of saffron
75g natural set yoghurt
Pinch of salt

Méthode

Start by preparing your garnishes. Heat ½ tsp. of vegetable oil in a small frying pan over a medium heat, then add cashews and mustard seeds. Cook for 2-3 minutes, stirring often. Once the cashews are golden and the mustard seeds are fragrant, pour into a small bowl and set to one side.
Add 1 tsp. of boiled water to the saffron in a small bowl and leave to bloom for 5 minutes, before stirring into the yoghurt and seasoning to taste with a small pinch of salt.
To prepare your biryani, heat 2 tsp. of vegetable oil in a lidded pot over a medium heat. Then, fry the whole spices from the spice pouch until aromatic, about 30 seconds.
Add the chicken thighs and sear on both sides for a minute or so. Once seared, add in the sauce from the small pouch. Simmer for 7-8 minutes, adding a splash of water as needed to achieve a light, creamy sauce.
Break up the rice up by gently massaging the rice pouch. Then, layer it evenly over the chicken and sauce. Dot the cubed butter over the top and place the lid on the pot. Leave to steam on the lowest heat for 5-15 minutes, depending on how much time you have. Make sure your chicken is cooked through.
To garnish, scatter the fried cashews, pomegranate seeds and chopped coriander over the biryani. Serve, alongside the saffron yoghurt in a small bowl.

Ingrédients

1 pack of The Spice Tailor Delhi Biryani (rice included)
2 tsp. vegetable oil
200g chicken thighs, skin off and bone in
15g unsalted butter, cubed

To garnish -

2 tbsp. pomegranate seeds
1 tbsp. coriander, finely chopped

Fried cashews -

1/2 tsp. vegetable oil
30g cashews, roughly chopped
1/2 tsp. mustard seeds

Saffron Yogurt -

Pinch of saffron
75g natural set yoghurt
Pinch of salt

Méthode

Start by preparing your garnishes. Heat ½ tsp. of vegetable oil in a small frying pan over a medium heat, then add cashews and mustard seeds. Cook for 2-3 minutes, stirring often. Once the cashews are golden and the mustard seeds are fragrant, pour into a small bowl and set to one side.
Add 1 tsp. of boiled water to the saffron in a small bowl and leave to bloom for 5 minutes, before stirring into the yoghurt and seasoning to taste with a small pinch of salt.
To prepare your biryani, heat 2 tsp. of vegetable oil in a lidded pot over a medium heat. Then, fry the whole spices from the spice pouch until aromatic, about 30 seconds.
Add the chicken thighs and sear on both sides for a minute or so. Once seared, add in the sauce from the small pouch. Simmer for 7-8 minutes, adding a splash of water as needed to achieve a light, creamy sauce.
Break up the rice up by gently massaging the rice pouch. Then, layer it evenly over the chicken and sauce. Dot the cubed butter over the top and place the lid on the pot. Leave to steam on the lowest heat for 5-15 minutes, depending on how much time you have. Make sure your chicken is cooked through.
To garnish, scatter the fried cashews, pomegranate seeds and chopped coriander over the biryani. Serve, alongside the saffron yoghurt in a small bowl.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Biryani De Delhi Kit

Sans doute, c’est le plat de riz le plus savoureux au monde. Ce biryani s'inspire de Delhi avec un profil de saveurs épaisses et épicées qui donne l'eau à la bouche. Parfait avec de la viande rouge, de la volaille, des légumes, du paneer ou des œufs.

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