Indian-style biryani: yogurt-curry marinated chicken thighs layered with rice, crispy fried onions, saffron milk and mint, then steamed together. A high-protein, gluten-free centerpiece.
Ingredients
Instructions
- 1
Cut the chicken thighs into large pieces. Grate the garlic and ginger and mix with the yogurt, curry powder, cumin, turmeric and half the salt; marinate the chicken in this for at least 30 minutes.
- 2
Soak the saffron in the warm milk for 10 minutes. Thinly slice the onions.
- 3
Heat the sunflower oil in a wide pot; fry the onions over medium heat, stirring now and then, for 12-15 minutes until deep golden and crisp. Lift out half onto paper towels and set aside.
- 4
Add the marinated chicken to the onions and oil left in the pot and cook for 5 minutes; stir in the diced tomato and remaining salt. Cover and cook over low heat for 20 minutes until the chicken is done and the sauce has thickened.
- 5
Spread half of the rice over the chicken; scatter over half of the reserved onions and half of the torn mint leaves. Top with the remaining rice.
- 6
Drizzle the saffron milk and the melted butter over the rice and scatter the remaining onions and mint. Cover tightly and steam over the lowest heat for 15 minutes; serve without disturbing the layers too much.
Nutrition
Per serving
| Calories | 543 kcal |
|---|---|
| Protein | 28 g |
| Carbs | 59 g |
| Fat | 21 g |
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