Chicken Biryani
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Chicken pieces cut into 3cm pieces |
| 30.00 | g | Ginger, Grated fresh |
| 10.00 | g | Garlic, cloves fresh, crushed |
| 30.00 | g | garam masala |
| 2.50 | ml | ROBERTSONS Cayenne Pepper 6 x 800g |
| 2.50 | ml | ROBERTSONS Turmeric 6 x 800 g |
| 5.00 | g | Green chillies fresh, chopped |
| 20.00 | g | Coriander, fresh (Cilantro) chopped |
| 15.00 | g | Mint leaves chopped |
| 500.00 | g | Rice, Basmatti |
| 200.00 | g | Onion, sliced |
| 2.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 120.00 | ml | Oil |
| 125.00 | g | MARVELLO Full Fat Margerine |
| 250.00 | ml | Yoghurt, plain thick |
| 6.00 | pc | Saffron |
| 30.00 | ml | Milk hot |
Preparation
1.Mix chicken, ginger, garlic, Garam Masala, cayenne pepper, turmeric, chili, coriander and mint together and marinade for 2-3 hours.
2.Wash rice under cold water. Slice onions and put in sieve. Sprinkle with salt and leave for 10 minutes for water to drain out. Rinse and pat dry with kitchen towel.
3.Heat oil and Marvello in pot. Fry onion in oil and Marvello till golden ± 10 minutes. Drain onions through a sieve and retain oil mix.
4.Remove chicken from marinade (reserve marinade). Place Saffron and Hot milk in small bowl and leave to infuse.
5.Brown chicken in batches in a little of the oil mix till brown. Transfer chicken to oven proof dish.
6.Add browned onion, remaining marinade and the yoghurt. Put in oven and cook at 180ºC for 20 minutes.
7.Place basmati rice in a pot of boiling water enough to cover the rice and bring back to boil. Simmer for 5 minutes and strain.
8.Remove chicken from oven, adjust seasoning if necessary. Cover with rice. Pour over 2 table spoon oil and Marvello mix, drizzle with Saffron and milk.
9.Seal the dish as good as possible with tin foil.
Place in oven at 200ºC and bake for a further 30 minutes.
