CHICKEN BIRYANI RECIPE
SERVES 3 to 4
2 Chicken Breasts (diced)
3 Large Onions (sliced)
1 tbsp Tamarind Sauce
4 tbsp Greek Style Yoghurt
1 tsp Salt
1 tsp Turmeric
1 tsp Garam Masala
½ tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Chilli Powder
1 tbsp Ground Ginger (minced)
4 Cloves of Garlic (minced)
4 Green Chillies (slit up the middle)
4 Tomatoes (chopped)
2 Cups of Rice
4 to 5 Cardamom Pods
½ Cinnamon Stick
Some Dried Onion Flakes and Fresh Coriander for Garnish
Click on the link below for a tutorial video to make this
Step 1: Heat some oil in a large pan.
Step 2: Add the onions and fry on a medium heat for 8-10 minutes stirring regularly. Make sure the onions are soft and turned a golden brown.
Step 3: Add the garlic and the ginger. Stir well for 2 minutes.
Step 4: Add the diced chicken and salt. Stir well for 10 minutes.
Step 5: Add the turmeric, garam masala, ground cumin, ground coriander and chilli powder. Stir well for 3 minutes.
Step 6: Add the chopped tomatoes, green chillies and tamarind sauce. Stir well for 5 to 6 minutes.
Step 7: Take the pan off the heat and add the Greek style yoghurt. Mix together well.
Step 8: Put the heat back on to low and cook for 3 to 4 mins. Stir regularly.
Step 9: Take off the heat and leave to one side.
Step 10: Cook the rice with the cardamom pods, cinnamon stick & cloves. Remove them from the rice then leave the rice to one side.
Build Your Biryani:
Step 1: In a deep rectangular oven dish put a layer of the rice in the bottom.
Step 2: Add all of the chicken curry from the pan to make your next layer.
Step 3: Add the remaining rice to form your top layer.
Step 4: Garnish with dried onion flakes and fresh coriander.
Oven Cook your Chicken Biryani:
Step 1: Preheat your oven to 120°C.
Step 2: Put into the oven, on the middle shelf, for 10 minutes.
Your Chicken Biryani is now ready to dish up. Enjoy!
Thanks to Brad Dodd for the recipe and video