Chicken and Vegetable Biryani

Why it works for Iftar

• Feeds a larger table from one main pot.
• The rice and chicken can be partially prepared before Iftar, then finished together.
• Peas and carrots add colour without a separate vegetable dish.

Ingredients

• 700 g boneless chicken thighsbite-size pieces
• 400 g basmati ricesoaked 20 minutes and drained
• 2 onionssliced
• 2 tomatoeschopped
• 150 g peas and diced carrots
• 3 tbsp oil
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 1/2 tsp saltdivided
• 750 ml hot water or light stock
• 3 tbsp fresh coriander or mint

Method

1. 1Brown the onions12 min

   Cook onions in oil over medium heat until deep golden; remove a small handful for garnish.

2. 2Cook the chicken base12 min

   Add chicken and cook until lightly browned. Stir in tomatoes, spices and half the salt and cook until the tomatoes soften.

3. 3Add vegetables and rice5 min

   Fold in peas, carrots and drained rice, stirring gently so the grains are coated.

4. 4Steam20 min

   Add hot water or stock, bring to a boil, cover tightly and cook on low for about 18 to 20 minutes.

5. 5Rest8 min

   Turn off the heat and rest covered for 8 minutes, then fluff gently and finish with herbs and reserved onions.

Storing and reheating

Cool leftovers promptly, refrigerate and reheat until steaming hot throughout. Use within 1 to 2 days.

Substitutions

• Use cauliflower and chickpeas instead of chicken.
• Use frozen mixed vegetables for convenience.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.