Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
- Prep time 20 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 681 mg
- Sugars 3 g
- Protein 26 g
- Calories 468
- Total fat 21 g
- Potassium 370 mg
- Cholesterol 101 mg
- Saturated fat 6 g
- Total carbohydrate 42 g
%RDI
- Iron 12
- Folate 10
- Calcium 4
- Vitamin A 5
- Vitamin C 12
