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

Hanger Steak

Hanger Steak

Ingredients: Serves: 4 800g Hanger Steak Sea Salt 1 small yellow pepper, seeds removed, roughly chopped 6 Yellow baby Tomatoes 1 small red chilli, seeds removed ½ tsp dried flaked chillies 2 Garlic cloves, peeled 20g fresh parsley, including any tender stalks 10g each...

Vongole

Vongole

Ingredients: 4 roma tomatoes ½ brown onion, finely diced 2 garlic cloves, finely diced 1 tbsp chilli oil ½ cup white wine 500g goolwa pippies 1 cup parsley leaves, chopped 250g fresh taglierini or linguine 1 lemon, juice only 50g unsalted butter Sea salt flakes Black...

Cheese Pita

Cheese Pita

Ingredients: 3 cups plain flour, plus extra Salt 1 ¼ cups warm water 150ml Peanut oil, plus extra Cheese Filling: 500g ricotta cheese 100gm Greek fetta 300gm cottage cheese 300ml thickened cream 2 eggs Salt Method: Combine the cheeses in a large bowl and mix together,...

Thai Chicken Larb

Thai Chicken Larb

Ingredients: Recipe brought to you with the help of our friends at Velisha Farms 1 tbsp oil 225g Chicken mince 2 tbsp fish sauce 1 lime, juice only 1 tsp caster sugar 3 spring onions, finely chopped ¼ cucumber, finely diced 2 red chillies, finely sliced 1cm ginger,...

Best Ever Cotolette

Best Ever Cotolette

Ingredients: 6 chicken thighs 3 cups fresh breadcrumbs ½ bunch parsley 100g parmigiano cheese 2 garlic cloves Sea salt Black pepper Flour, for dusting 2 eggs Method: Blitz the parsley, cheese and garlic into a fine crumb and mix through the breadcrumbs.  Season with...

Fermented Cauliflower

Fermented Cauliflower

Ingredients: 1/2 head of cauliflower, outer leaves removed and retained, cauliflower chopped into florets. 1 clove of garlic - peeled & sliced in half 1 tsp of sultanas or raisins (optional) 6 black peppercorns 1/4 tsp turmeric 1/4 tsp curry powder 3/4 cup...

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!