Dr Hazel Wallace’s chicken biryani recipe

Comforting and bursting with aromatic spices, try this easy chicken biryani for a weekday meal that’s ready in no time.

chicken biryani
Lizzie Mayson

SERVES 6
Source of iron and protein

3 tbsp olive oil
1 onion, thinly sliced
1 tbsp whole cumin seeds
4 boneless chicken thighs, cut into bitesize pieces
5 tbsp tomato purée
5 tbsp greek yogurt
100g frozen peas
5 garlic cloves, crushed
2 red chillies, deseeded and finely sliced
1 tbsp garam masala
1 1⁄2 tsp ground turmeric
350g basmati rice, rinsed until water runs clear
1 litre chicken stock
1 tsp fine sea salt
2 tbsp unsalted butter
Large handful of fresh coriander leaves, finely chopped, plus more to garnish
1 lime, cut into wedges

  1. Put the oil in a large pan with a tightly fitting lid and set over a medium heat. Add the onion and cumin seeds and sauté for 10 minutes, stirring frequently, until translucent.
  2. Add the chicken, tomato purée, yogurt, peas, garlic, most of the chillies, the garam masala and turmeric and cook for another 5 minutes, until sizzling and aromatic.
  3. Stir in the rice, stock and salt (omit the salt if your stock is already salted), bring to the boil, then reduce the heat a little and simmer for 10-15 minutes, until most of the stock has been absorbed. Stir frequently to prevent the rice sticking and burning. Turn off the heat, place the lid on top and leave to steam for 10 minutes.
  4. Stir the butter and most of the coriander through the mixture.
  5. Serve with the remaining coriander and sliced chillies scattered over and lime wedges on the side.

Now buy the book

the female factor
The Female Factor
by Dr Hazel Wallace will be published by Yellow kite on 7 July, priced £22. to pre-order a copy for £18.70 until 16 July go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.