Chicken Biryani
Chicken Biryani
Marinated chicken is fried then baked with rice in this complete and delicious meal in one dish. Enjoy!
Ingredients
Serves: 6
- 1 tablespoon natural yoghurt
- 1 tablespoon Herbie's Spices Tea and Coffee "Chai" Masala
- 1 tablespoon Herbie's Spices Rogan Josh Curry Blend (or Korma Curry)
- 1 teaspoon each garlic puree, grated ginger and Herbie's Spices Sea Salt
- 1 tablespoon vegetable oil
- 1 kg chicken thighs
- For the rice
- 12 Herbie's Spices Kashmiri Whole Stigma Saffron
- 2 tablespoons warm milk
- 2 cups basmati rice, rinsed and drained
- 1 tablespoon currants
- 2 tablespoons toasted slivered almonds
- 1 tablespoon ghee or vegetable oil
- 1 large onion, sliced and sautéed until well browned
Directions
Preparation:15min ›
Cook:50min ›
Extra time:2hours marinating ›
Ready in:3hours5min
- Mix together the yoghurt, tea and coffee masala, curry powder, garlic, ginger salt and oil, and marinate chicken thighs in it for 2 hours or overnight .
- When ready to start, soak saffron in warm milk and preheat the oven to 180 degrees C.
- Parboil rice in 2 cups boiling water for 6 minutes, drain, then mix currants and nuts through. Spoon half the rice mix into a well-oiled casserole dish.
- Brown marinated chicken pieces in ghee until nicely coloured and place in the casserole dish over the rice. Deglaze the pan with 1/4 cup water and pour over chicken.
- Spread onion slices over, then cover with remaining rice, pressing down gently with the back of a spoon. Drizzle saffron and milk over rice.
- Cover tightly and bake for 40 minutes.
Additional Tips
Garnish with fresh coriander or mint. If no chilli heat is desired, use Herbie's Spices Curry Powder Mild for the marinade.
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