Stovetop Chicken
Biryani

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.

Prep
25 Mins
Cook
30 Mins
Ready In
55 Mins
Serves
4

What you need

  • 1 cup De Winkel All 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

  1. In a medium bowl stir together the yoghurt, curry powder, lemon zest, coriander, salt and pepper. Add the chicken and stir through.  
  2. 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.
  3. 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. 
  4. Arrange the chicken on top of the rice, then add the peas, followed by the remaining rice. 
  5. Pour the stock over the top, cover and cook on the stove over a low heat for 20 minutes without uncovering.
  6. Remove from the heat and allow to stand for 10 minutes without uncovering. 
  7. Serve from the pot, garnished with extra coriander.

Serving Suggestions

For a lamb biryani swap the chicken for diced lamb or lamb mince.

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