Chicken Biryani

Chicken Biryani

Chicken Biryani

Prep Time
5 Hour
Cook Time
1 Hour 30 Minutes
Ingredients
31
Servings
4
Ingredients
Key Products
Turmeric Powder

Product Information

£ 1.73/unit,37g
Ground Ginger

Product Information

£ 1.69/unit,26g
Ground Cumin

Product Information

£ 1.69/unit,28g
Ground Coriander

Product Information

£ 1.69/unit,24g
Mild Chilli Powder

Product Information

£ 1.98/unit,38g
Schwartz product packaging

Product Information

£ 2.48/unit,40g
Schwartz product packaging

Product Information

£ 5.82/unit,0.4g
Schwartz packaging

Product Information

£ 1.69/unit,3g
Cumin Seeds

Product Information

£ 1.98/unit,35g
Schwartz product packaging

Product Information

£ 2.83/unit,22g
Cinnamon Sticks

Product Information

£ 1.69/unit,13g
Schwartz packaging

Product Information

£ 1.69/unit,10g
Schwartz product packaging

Product Information

£ 2.83/unit,26g
Schwartz product packaging

Product Information

£ 2.48/unit,40g
Mild Chilli Powder

Product Information

£ 1.98/unit,38g
Turmeric Powder

Product Information

£ 1.73/unit,37g

Instructions

  • 1 For the chicken, pour the yoghurt into a shallow dish. Add all the spices, root ginger, lemon juice and Salt and stir well. Add the chicken, cover and leave to marinade for a minimum of 4-5 hours in the refrigerator, or for best results overnight.
  • 2 Something else to do in advance is to soak your rice. Place the rice in a bowl of cold water and leave to soak for a few hours. Drain and rinse thoroughly under cold water to remove all traces of starch and then set aside.
  • 3 When you are ready to cook your biryani, pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 4 Heat the butter in a frying pan and fry the onions, Cumin Seeds, Cloves, Cinnamon, Star Anise and Cardamom Pods over a medium-heat for 10-12 minutes, until softened and turning golden brown. Season well, then stir in the peas, Garlic, Chilli and Turmeric and fry for a further 2 minutes.
  • 5 Meanwhile, add the Saffron to the milk and warm through in a small saucepan to infuse.
  • 6 To assemble the dish, pour half of the soaked rice into a large casserole dish. Top with half of the marinaded chicken and half of the onion mixture. Repeat this with the remaining ingredients. Add the water to the milk and pour over the ingredients, ensuring that the rice is covered with the liquid. Add the Bay Leaves and cover with a tight-fitting lid.
  • 7 Cook in the oven for about 1 hour 15 minutes – 20 minutes, or until the rice is tender and the chicken is cooked through.
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