Recipe | Chicken Biriyani
A dish where you’ll end up keep wanting more. The best thing about this dish, you can make it however you like each time you make it. It’s time to give it a go
Serves 2-3 | Prep: 10 Minutes | Cook: 20 Minutes
Ingredients:
1-2 tbsp cooking oil
3-4 bay leaves
1lb boneless & skinless chicken thigh pieces* (chopped into cubes or desired pieces)
1 Red Pepper (chopped into cubes)
1 Green Pepper (chopped into cubes)
Handful of chopped vegetables of your choice (Fresh or frozen)
1 Mug of uncooked Basmati rice
2 Boiled Eggs for garnish (Optional)
2-3 tsp salt
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Red Chilli Powder
1 tsp Turmeric
1 tsp Garam Masala
2-3 Green Chillies
2 tsp crushed ginger
2 tsp crushed garlic
Handful of Fresh Coriander (chopped)
*For a vegetarian option, replace chicken thighs with a can of mixed beans.
Ingredients:
Marinade the chicken with the dry spices and half the salt measure, then keep aside
In a large non-stick pan/wok (with a lid) add the oil and heat up.
Add the bay leaves, once they start to sizzle add the chopped onion and stir until soft and golden brown.
Add marinaded chicken and stir fry on a high heat until the meat seals and is almost half cooked through.
All all the chopped vegetables (fresh and/or frozen), stir well with the chicken
Add the uncooked rice, remaining salt and stir through until all the grains are coated with the spices - then turn down the heat.
Add two mugs full of boiling water and lightly stir.
The water should sit just above the level of the mixture. Ensure the heat is at a lower setting and place the lid on the pan/wok and leave to cook for 10-15 minutes or until the rice is cooked - do not stir while it’s cooking. To check when it’s cooked, pinch a rice grain to see if its cooked through. If not cooked, add a little more water and leave for a few more minutes.
If cooked through, turn off the heat and garnish with sliced boiled eggs, chopped coriander and sprinkle of garam masala.
Serve with yoghurt or raita relish, and enjoy.
