Pakistani-Style Chicken Biryani
A single portion of Pakistani cooking, ready in 34 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Marinate the chicken in the yoghurt, ginger garlic paste, garam masala, chilli powder and turmeric for a few minutes.
- 2
Fry the onion in the ghee until golden and crisp; set half aside for garnish.
- 3
Add the marinated chicken to the pan and cook for 5–6 minutes until browned.
- 4
Meanwhile, part-cook the rice in boiling salted water for 6 minutes, then drain. Layer the rice over the chicken and drizzle with the saffron milk.
- 5
Add 4 tbsp water, cover tightly and cook on low heat for 12–15 minutes until the rice is fully tender and fragrant. Fluff through and scatter with the reserved fried onion, coriander and mint.
