Delhi Chicken Biryani with Saffron Yoghurt

Tips and Inspiration

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). 

Method

Step one

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.

Step two

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.

Step three

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.

Step four

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.

Step five

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.

Step six

To garnish, scatter the fried cashews, pomegranate seeds and chopped coriander over the biryani. Serve, alongside the saffron yoghurt in a small bowl.

Please ensure food is cooked through and piping hot before serving.