Chicken biryani


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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.

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