This set-and-forget recipe is a mid-week lifesaver. The yoghurt makes the chicken deliciously tender, and everything cooks in one pot, so it’s full on flavour, light on dishes. Lovingly created by Annabel Langbein.
What you need
1 cup De Winkel Natural Plain Unsweetened Yoghurt
1 tsp curry powder
Finely grated zest of 1 lemon
½ cup coarsely chopped coriander leaves, plus 2 tbsp extra to serve
1½ tsp salt, plus extra ½ tsp to taste
½ tsp ground black pepper, plus extra to taste
500g skinless, boneless chicken thighs, cut into 2cm chunks
1½ cups basmati rice
2 cloves crushed garlic
1 tsp finely grated fresh ginger
1 tsp ground turmeric
1 Tbsp butter
1 cup frozen peas
2½ cups chicken stock
Here's how it's done
In a medium bowl stir together the yoghurt, curry powder, lemon zest, coriander, salt and pepper. Add the chicken and stir through.
Place rice in a sieve and rinse under cold water. Shake off excess water and transfer to a bowl. Stir in the garlic, ginger, turmeric, ½ tsp salt and some pepper.
Melt the butter in a 3-4-litre capacity heavy-based pot. When it’s sizzling, remove from the heat and add half of the rice.
Arrange the chicken on top of the rice, then add the peas, followed by the remaining rice.
Pour the stock over the top, cover and cook on the stove over a low heat for 20 minutes without uncovering.
Remove from the heat and allow to stand for 10 minutes without uncovering.
Serve from the pot, garnished with extra coriander.
For a lamb biryani swap the chicken for diced lamb or lamb mince.