Chicken Biryani
60 min
6 - 8 SERVINGS
INGREDIENTS
- 2kg Chicken thigh
- 6 cups Basmati rice
- 600ml Water
- 600ml Chicken Stock
- 1/2 tsp Cumin seeds
- 12 Cloves
- 20 Cardamom seeds
- 4 Cinnamon stick
- 8 tbsp Ghee
- 1/2 tsp Salt
- 50g coriander leaves, chopped
- 4 tbsp Garam masala
- 4 tbsp Grated ginger
- 4 tbsp Grated garlic
- 8 tbsp Plain Yogurt
- 4 tbsp Red chili powder
- 4 tbsp Turmeric powder
- Salt and pepper to taste
METHOD
- Cut chicken into chunks
- Mix marinade ingredients in a bowl and add chicken chunks in. Marinade for at least 30 min, or overnight
- While chicken is marinating, wash basmati rice and set aside
- In a pan over medium low heat, add in ghee, cinnamon, cloves, cardamom seeds and cumin seeds. Stir-fry until fragrant.
- Turn up heat and add in marinated chicken. Stir fry until chicken is lightly browned
- Add in rice and mix well. Transfer into a rice cooker and add in chicken stock and water
- Set the rice to cook.
- Once cooked, Once fluff rice and serve. Garnish with chopped coriander.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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