Total time 1 hr | Serves 4 | Mild
Chicken Biryani
Equipment
Measuring spoons, jug and scales
Knives, Small receptacles for prep
Cutting board
Medium bowl
Medium/large pan
Sieve
Ingredients
1 tbsp canola oil
1/3 cup natural yoghurt (75ml)
1/4 cup water (65ml)
3 tsp garlic minced
3 tsp ginger minced
500g boneless skin-off whole chicken thighs
225g basmati rice (1 cup)
2 tsp salt
30g unsalted butter
Instructions
COAT: Use a medium bowl to mix spice Pack 1, the oil, yoghurt, water, garlic & ginger. Add the chicken and coat. Marinate for up to 24hrs if time allows.
PART COOK CHICKEN: Using the now empty pan, add the marinade and the chicken and cook on a medium/low heat for 5mins. Turn meat and cook for another 5mins. Remove the pan from the heat.
LAYER ON TOP OF THE CHICKEN: With the part cooked chicken and marinade still in the pan, scatter on half the part cooked rice, then about half of the dried onions Pack 3. Layer on the remainder of the rice and then the rest of Pack 3. Place small knobs of butter over the top. Don’t stir.
COOK, SET ASIDE & SERVE: With the lid on, cook on a medium heat until you hear it bubbling. Set to a low heat, with it still bubbling for 25mins. Remove from heat and rest for 10mins with the lid still on. Cut up the meat and serve.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.