Dinner - Bbc good food chicken biryani recipes

Author: James Brogan  

This fragrant Indian chicken curry with rice topping has half the fat of your normal takeaway, and it's low calorie Keep this biryani bake in the freezer for an easy midweek health kick Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Easy and cheap to recreate at home, students won't need to order takeaways ever again!

Chicken biryani pilau

Easy and cheap to recreate at home, students won't need to order takeaways ever again!
Provided by: Barney Desmazery
Total time: 60 minutes
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 7

Ingredients:

• 2 tbsp vegetable oil
• 6 large chicken thighs , skin on
• 1 large onion , finely sliced
• 2 tbsp curry powder (hot if you like it spicy, mild for tamer curries)
• 350g easy-cook, long grain rice
• 700ml chicken or vegetable stock
• 250g frozen peas

Nutrition:

• Calories: 445 calories
• Fat: 12 grams fat
• Saturated Fat: 3 grams saturated fat
• Carbohydrate: 57 grams carbohydrates
• Fiber: 2 grams fiber
• Protein: 32 grams protein
• Sodium: 0.5 milligram of sodium

How to cook:

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large sauté pan and fry the chicken thighs, skin side down, for 8-10 mins until the skin is golden and crispy. Tip in the onion and continue to cook for 5 mins until the onion softens. Sprinkle in the curry powder and cook for a minute more, then stir in the rice and pour over the stock. Bring the stock to the boil.
2. Cover the pan and bake for 30 mins until all the liquid has been absorbed and the rice is cooked. Stir in the peas and leave the rice to stand for a few moments before serving.

Notes: Biryani | Recipe | Indian food recipes, Bbc good food, Biryani · Meat. 750 g Chicken thighs · Produce. 5 Bay leaves, dried. 2 tsp Coriander · Pasta & Grains. 2 1/4 cups Basmati rice · Baking & Spices. 1/2 tsp Cardamom,

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bbc good food chicken biryani

Low-fat chicken biryani

This fragrant Indian chicken curry with rice topping has half the fat of your normal takeaway, and it's low calorie
Provided by: Angela Nilsen
Total time: 120 minutes
Cook time: 95 minutes
Prep time: 25 minutes
Yields: 5 servings
Cuisine: Indian
Number of ingredients: 19

Ingredients:

• 3 garlic cloves , finely grated
• 2 tsp finely grated ginger
• ¼ tsp ground cinnamon
• 1 tsp turmeric
• 5 tbsp natural yogurt
• 600g boneless, skinless chicken breast , cut into 4-5cm pieces
• 2 tbsp semi-skimmed milk
• good pinch saffron
• 4 medium onions
• 4 tbsp rapeseed oil
• ½ tsp hot chilli powder
• 1 cinnamon stick , broken in half
• 5 green cardamom pods , lightly bashed to split
• 3 cloves
• 1 tsp cumin seed
• 280g basmati rice
• 700ml chicken stock
• 1 tsp garam masala
• handful chopped coriander leaves

Nutrition:

• Calories: 485 calories
• Fat: 11.7 grams fat
• Saturated Fat: 1.5 grams saturated fat
• Carbohydrate: 51.7 grams carbohydrates
• Sugar: 7.1 grams sugar
• Fiber: 2.7 grams fiber
• Protein: 40.1 grams protein
• Sodium: 0.6 milligram of sodium

How to cook:

1. In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat (see step 1, above). Cover and marinate in the fridge for about 1 hr or longer if you have time. Warm the milk to tepid, stir in the saffron and set aside.
2. Heat oven to 200C/180C fan/gas 6. Slice each onion in half lengthways, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer (step 2). Roast for 40-45 mins, stirring halfway, until golden.
3. When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large sauté or frying pan. Fry the onion for 4-5 mins until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful (this helps to prevent the yogurt from curdling). Once the last of the chicken has been added, stir-fry for a further 5 mins until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 mins. Remove and set aside.
4. Cook the rice while the chicken simmers. Heat another 1 tbsp oil in a large sauté pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice (step 3) and fry for 1 min, stirring constantly. Stir in the stock and bring to the boil. Lower the heat and simmer, covered, for about 8 mins or until all the stock has been absorbed. Remove from the heat and leave with the lid on for a few mins, so the rice can fluff up. Stir the garam masala into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C/160C fan/gas 4.
5. Spoon half the chicken and its juices into an ovenproof dish, about 25 x 18 x 6cm, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice (step 4) and drizzle over the saffron-infused milk. Scatter over the rest of the onions, cover tightly with foil and heat through in the oven for about 25 mins. Serve scattered with the mint and coriander.

Notes: Chicken biryani - BBC Good Food Middle East, Ingredients · 300g basmati rice · 25g butter · 1 large onion, finely sliced · 1 bay leaf · 3 cardamom pods · small cinnamon stick · 1 tsp turmeric · 4 skinless chicken

Chicken biryani bake

Keep this biryani bake in the freezer for an easy midweek health kick
Provided by: Good Food team
Total time: 85 minutes
Cook time: 75 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Indian
Number of ingredients: 13

Ingredients:

• 1 tbsp olive oil
• 4 skinless chicken breasts , chopped into chunks
• 4 skinless, boneless chicken thighs , chopped into chunks
• 2 onions , sliced
• 4 tbsp curry paste (we used korma and tikka masala)
• 300g cauliflower , chopped into small florets
• 700ml chicken stock
• 400g can chopped tomato
• 400g can chickpea , rinsed and drained
• 200g natural yogurt
• 300g spinach
• 400g basmati rice , cooked following pack instructions
• 5 tbsp flaked almond

Nutrition:

• Calories: 463 calories
• Fat: 11 grams fat
• Saturated Fat: 2 grams saturated fat
• Carbohydrate: 54 grams carbohydrates
• Sugar: 7 grams sugar
• Fiber: 5 grams fiber
• Protein: 40 grams protein
• Sodium: 1.31 milligram of sodium

How to cook:

1. Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise.
2. Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt.
3. Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a ¹/³ of the spinach leaves, season, then top with a ¹/³ of the curry. Finish with a ¹/³ of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.

Notes: Cheat's beetroot biriyani recipe, Fry the onion over a medium heat for 10 mins until golden. Add the ginger and half the garlic, and cook for 1 min. Stir through the bay, cardamom pods, turmeric

Lamb biryani

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining
Provided by: Tom Kerridge
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 16

Ingredients:

• 400g lamb neck, cut into small cubes
• 4 garlic cloves, grated
• 1 tbsp finely grated ginger
• 1 tbsp sunflower oil
• 1 large onion, chopped
• 1 tbsp cumin seeds
• 1 tbsp nigella seeds
• 1 tbsp Madras spice paste
• 200g basmati rice, rinsed well
• 8 curry leaves
• 400ml good-quality lamb or chicken stock
• 100g paneer, chopped
• 200g spinach, cooked and water squeezed out
• chopped coriander
• sliced green chillies
• plain yogurt

Nutrition:

• Calories: 394 calories
• Fat: 19 grams fat
• Saturated Fat: 8 grams saturated fat
• Carbohydrate: 31 grams carbohydrates
• Sugar: 3 grams sugar
• Fiber: 2 grams fiber
• Protein: 23 grams protein
• Sodium: 0.6 milligram of sodium

How to cook:

1. Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
2. Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
3. Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Notes: Chicken biryani bake, Keep this biryani bake in the freezer for an easy midweek health kick, from BBC Good Food.