Chicken Biryani

Elena Duggan

Ingredients:

  • 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:

  1. Soak rice in warm water, then wash in cold until the water runs clear, this may take 10minutes.
  2. 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.
  3. Add chicken and cook until well sealed or at least 5minutes.
  4. Stir the rice into the pan with sultanas, then pour over stock.
  5. 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.
  6. Turn off the heat and leave for 10 minutes.
  7. If rice is still too wet, cooked for a further 5minutes over medium to high heat, uncovered whilst stirring to evaporate liquid.
  8. Remove from heat, mix through half of the coriander and half the crispy onions.
  9. 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

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!