Delhi Chicken Biryani with Saffron Yoghurt

Delhi Chicken Biryani with Saffron Yoghurt

Made With Our Delhi Biryani
2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
20 MINS COOK
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).
Anjum Signature

Ingredients
  • 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
Method
  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 
  6. To garnish, scatter the fried cashews, pomegranate seeds and chopped coriander over the biryani. Serve, alongside the saffron yoghurt in a small bowl.
  • 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
  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 
  6. To garnish, scatter the fried cashews, pomegranate seeds and chopped coriander over the biryani. Serve, alongside the saffron yoghurt in a small bowl.
MADE WITH OUR DELICIOUS
Delhi Biryani

Delhi, once the Indian capital of the Mughals, is now well known and loved for its fantastic Mughlai food - a delicious blend between North Indian flavours and Mughal favourites. Our full-flavoured Delhi Biryani is a great example with its medium heat, fuller spicing and the rich complexity of tomatoes adding depth to the yoghurt sauce. The perfect dish for lovers of spice and flavour. 

It contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice, cover and steam.

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