Chicken biryani

• Chicken thigh fillets600 g
• Basmati rice350 g
• Brown onions300 g
• Natural yoghurt200 g
• Fresh ginger1 piece
• Garlic5 cloves
• Cucumber½ cucumber

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cut the chicken thighs into chunks. Grate the ginger and garlic. Mix the chicken in a bowl with half the yoghurt, the ginger, the garlic, 2 teaspoons of curry powder and a pinch of salt.600 g chicken thigh fillets200 g natural yoghurt1 piece fresh ginger5 cloves garlic
2. Slice the onions. Heat 3 tablespoons of oil in a large, heavy pan with a lid over a medium heat and fry the onions slowly for 15 minutes until deep golden. Lift half out and keep for the top.300 g brown onions
3. Add the chicken to the onions in the pan and cook for 10 minutes. Meanwhile, boil the rice in salted water for 5 minutes only, then drain.350 g basmati rice
4. Spread the rice over the chicken, cover tightly and cook on the lowest heat for 25 minutes without lifting the lid. Grate the cucumber into the rest of the yoghurt. Top the biryani with the golden onions and serve with the cucumber yoghurt.½ cucumber

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