Nadiya Hussain's aromatic chicken biryani
Whether for a midweek dinner, a weekend meal or a big celebration, biryani is always Nadiya's go-to recipe. With saffron infused rice and aromatic chicken, this biryani is a one-pot wonder, baked in the oven for ease and left to steam until just perfect.
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Recipe taken from Nadiya's Everyday Baking.
Serves: 4
INGREDIENTS
FOR THE CHICKEN
100 ml olive oil
5 cloves of garlic, minced
3 onions, diced
2 teaspoons salt
2 tablespoons tomato purée
3 tablespoons garam masala
1 tablespoon paprika
450g diced boneless chicken
2 tablespoons cornflour
FOR THE RICE
250g basmati rice
750ml water
1 teaspoon salt
1 large cinnamon stick
A large pinch of saffron strands
TO SERVE
A large bunch of spring
Onions, sliced
Lemon and lime wedges
METHOD
1. Preheat the oven to 190°C/fan 170°C/gas mark 5.
2. You will need a large casserole dish with a tight- fitting lid. Put the oil, garlic, onion, salt, tomato purée, garam masala, paprika and chicken into the dish and mix everything.
3. Sprinkle over the cornflour and mix again. Pop into the oven and bake for 30 minutes.
4. Meanwhile, make the rice by putting the rice into a pan with the water, salt, cinnamon and saffron. Bring to the boil and cook for 5 minutes.
5. Take off the heat and drain in a sieve, running under cold water to stop the rice grains from sticking.
6. Now, take the chicken out of the oven and turn the oven off. Add the drained rice on top, cover with foil and secure with the lid.
7. Leave to steam for 20 minutes in the turned-oft (but still warm) oven.
8. Take out and give the biryani a mix.
9. Sprinkle over the spring onions and serve with wedges of lemon and lime.