Our Chicken Biryani
This recipe originally comes from Sunday Brunch but we’ve adjusted the recipe to suit our tastes more. Really worth doing!
Our Chicken Biryani
Servings: 4 people
Calories: 600kcal
Equipment
Ingredients
Main Ingredients
- 450 g Chicken Breast chopped into 2cm cubes
- 1 Onion sliced
- 75 g Butter
- 250 g Basmati Rice washed and soaked for 30 minutes, then drained
- 500 ml Chicken Stock
- 2 Bay Leaves
For the Marinade
- 1 clove Garlic crushed
- 50 mm Root Ginger grated
- 1 tsp Cayenne Pepper
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 200 ml Natural Yoghurt
For the paste
- 2 Red Chillies
- 2 cloves Garlic crushed
- 25 mm Root Ginger grated
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 1 pinch Salt
Instructions
- Combine the marinade ingredients and mix with chicken – cover and chill for a minimum of 2 hours
- Make a paste of the chilli, garlic, ginger, garam and salt
- Seal the chicken in a frying pan and remove
- Fry the onion in butter until soft, then add the paste and cook 5 minutes
- Add the rice and bay leaves, fry for about 3 minutes
- In an ovenproof dish, add half the rice, then the chicken, then the rest of the rice
- Add the stock to cover, season, and cook until done. (about 25 minutes)
Nutrition
Calories: 600kcal | Carbohydrates: 64g | Protein: 35g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 484mg | Potassium: 854mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1236IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 2mg