2 HOURS 15 MINUTES + MARINATING | SERVES 6-8 EASY |
chicken thighs 800g, boneless and skinless, cut into large pieces MARINADE saffron a pinch garlic paste 1 tbsp ginger paste 1 tbsp ground turmeric 1 tsp ground coriander 1 tsp sea salt 1 tsp chilli powder 1Ω tsp garam masala 2 tsp mint a large bunch, chopped green chillies 3, halved cinnamon stick 8cm piece ghee 1 tbsp milk 1 tbsp greek yogurt 100g RICE
ginger a thumb-sized piece, shredded green chilli 1, cut in half cinnamon 1 stick mint a small bunch, chopped bay leaves 2 sea salt 2 tsp long-grain basmati rice 400g, washed and drained TO ASSEMBLE saffron a pinch, soaked in 100ml milk rose water 1 tbsp cardamom powder a pinch onions 2, thinly sliced and fried in 1 tbsp of oil until very soft mint yogurt to serve mini poppadoms to serve • To make the marinade, soak the saffron in 50ml of boiling water in a small bowl. Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt. Mix really well, cover and chill for at least 2 hours. • An hour before cooking, stir in the yogurt and marinate for a further hour. • For the rice, bring 2 litres of water to a boil in a large pan. Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt. Simmer for 5 minutes. Add the rice and simmer gently for 10 minutes with a lid on. Strain the rice and cool to room temperature. • In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer. • Layer the rice over the chicken, then pour over the saffron-infused milk, rose water and cardamom powder, and spread the onions evenly over the surface. Put a clean, damp tea towel over the pan, with a lid on top. Simmer gently for 90 minutes on a low heat. • To serve, stir the biryani gently so as not to break up the rice grains. Serve with the mint yogurt and mini poppadoms. PER SERVING 455 KCALS | FAT 9G SATURATES 3.9G | CARBS 56.8G | SUGARS 1.2G FIBRE 1.3G | PROTEIN 36.1G | SALT 2.9G
Black chickpea salad (Kala channa masala)
25 MINUTES | SERVES 4 | EASY | GF black chickpeas 400g tin (see cook’s notes) green chillies 2, finely chopped channa masala 2 tsp chaat masala 1 tsp, plus extra red onion 1, finely chopped ginger finely chopped to make 2 tsp vegetable oil for frying mustard seeds 2 tsp curry leaves 10 dried red chillies 3 lemon juice Ω tbsp tomatoes 100g, chopped coriander a large bunch, chopped fine sev 50g peanuts a handful, skin-on, to serve lime 1, wedged
• Put the black chickpeas (including their liquid), green chillies, both masala powders, red onion and ginger in a bowl and mix. • Heat a frying pan with 1 tbsp of vegetable oil and fry the mustard seeds, curry leaves and whole dried red chillies for 30 seconds. Add in the chickpea mixture. Simmer gently for 10 minutes, stirring regularly. Season and add the lemon juice. • Divide the warm chickpeas between 4 bowls and top with the tomatoes, coriander, fine sev, peanuts and a final sprinkle of chaat masala. Serve with the lime wedges. PER SERVING 208 KCALS | FAT 8.5G SATURATES 0.6G | CARBS 20.8G | SUGARS 4.5G FIBRE 6.8G | PROTEIN 8.7G | SALT 0.9G
Black chickpeas are available in Indian grocers and online, or substitute with regular chickpeas. Channa and chaat masala are two Indian spice mixes and can be found at Indian grocers, large supermarkets and online – look for Shan or MDH brands. Fine sev is an Indian snack made of spiced, crunchy chickpea noodles, and can be found in Indian grocers and online.