We used two of our spice blends to create this tasty Chicken Biryani Recipe. Simple to make and packed with flavour plus its a great dish to have as left overs the next day.
Serves 6-8
Time: 1 hour
Ingredients:
Marinade:
400ml Greek yoghurt
6 Garlic cloves crushed
30g Fresh Ginger grated
2 tsp Garam Masala
6-8 Chicken Thighs, boneless and skins removed
For Biryani
1-2 Medium sized Onions finely diced
550g Basmati Rice, rinsed in water and left to soak for an hour
1 tbsp Ghee or Oil
1 tbsp Panch Phoron
1 Cinnamon Stick
3 tbsp Tomato Puree
1 tsp Salt
3 tsp Garam Masala
Handful fresh coriander finely chopped
6-8 Mint leaves finely chopped
Crispy onions (optional)
Instructions
Cut the chicken thighs in half. Add all the marinade ingredients to a bowl and combine before adding in the chicken, coat the chicken in marinade and leave for an hour.
Once marinated, place a large pan on a medium heat, add in the ghee and brown off the chicken for about 8 -10 minutes
Remove the chicken and place to one side, now add the Panch Phoron and Garam Masala to the same pan (you will have the juice from cooking the chicken) along with the cinnamon. Toast the spices for about a minute before adding the onions and soften for 8 minutes before adding the ginger and garlic and tomato puree. Cook for a few more minutes and set the sauce aside. Add a splash of water if the spices or onion start to stick.
In a separate pan add drained rice to a pan of boiling water with salt and bring back to the boil, cook for 3 minutes as the rice needs to be cooked to par boil consistency.
In a large pan (on a low heat) add the Ghee, place a layer of rice, add some chicken and the crispy onions before another layer of rice, followed by more chicken, and a final layer of rice. Sprinkle the crispy onions throughout each rice stage. Scatter over the coriander and mint.
Cover with foil and cook for 20-30 minutes, this will soften the rice, finish cooking the chicken and soften
Once cooked serve with a scattering of coriander leaves and a squeeze of fresh lemon
