Chicken Biryani
Elena DugganIngredients:
- 500g Basmati rice
- 50g Ghee
- 200g / 1lge Onion, finely diced
- 500g Chicken breasts and/or thigh fillet, sliced into 1cm pieces
- 20g Garam masala
- 3 Bay leaves
- 3 Green cardamom pods
- 3 Black cardamom pods
- 1 x 10cm Cinnamon stick
- 5g Turmeric, ground
- 20g Garlic cloves, crushed
- 20g Ginger, finely grated
- 6 Cloves
- 2.5g/ 1tsp Black caraway seeds (shajeera)
- <1g / ½ tsp Nutmeg, ground
- Pinch saffron threads
- 1 long Red chili, deseeded and finely diced
- 100g Sultanas or raisins
- 1kg Chicken stock
- Salt to taste
To Serve:
- ½ bunch Coriander, leaves only, sliced
- 25g Flaked almonds, lightly toasted
- 50g Crispy onions
Method:
- Soak rice in warm water, then wash in cold until the water runs clear, this may take 10minutes.
- Heat ghee in a medium to large saucepan and cook onion with all aromats, whilst stirring for up to 10 minutes or thoroughly fragrant and onions softened.
- Add chicken and cook until well sealed or at least 5minutes.
- Stir the rice into the pan with sultanas, then pour over stock.
- Place a tight-fitting lid on the pan and bring to the boil, before reducing heat to a minimum and cook the rice for another 5 minutes.
- Turn off the heat and leave for 10 minutes.
- If rice is still too wet, cooked for a further 5minutes over medium to high heat, uncovered whilst stirring to evaporate liquid.
- Remove from heat, mix through half of the coriander and half the crispy onions.
- To serve, scatter over the remaining onions, coriander and almonds.
Health Notes:
- Gluten free
- Dairy free, optional – swap ghee for coconut oil
- Zero refined sugar
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...