Ingredients
-
750
-
1
-
2
-
1/2
-
2
-
1
-
2
-
2
-
750
-
300
-
-
-
-
-
Directions
Simple Chicken Biryani, For best results here make sure your spices are nice and fresh! I serve mine with Recipe #203296, This was delicious rice, and the chicken breasts used were well spiced, not hot used Recipe #279714, less turmeric as I already was using Recipe #418911 which includes it used an unrefined extra virgin olive oil, no ginger out of preference plus the rest and I also did add sea salt I served it with a modified version of your recommendation Recipe #203296 without the chilies I would make this again but would like to add half of the spices into the rice rather than them all on the chicken as it was quite packed with spices
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Steps
|
1
Done
|
Preheat Oven Too 200c. |
|
2
Done
|
Place Chicken in Bowl With, Cumin, Garam Masala & Tumeric and Toss to Coat. |
|
3
Done
|
Heat 1 Tbsp Olive Oil in Dutch Oven (or Casserole) Add the Chicken in Batches and Cook 3-4 Minutes or Until Browned All Over, Adding a Little More Oil If Necessary. |
|
4
Done
|
Remove and Set Aside. |
|
5
Done
|
Add the Remaining Oil, Onion, Ginger and Garlic to the Casserole and Cook Over Medium Heat Until the Onions Are Soft and Golden. |
|
6
Done
|
Add the Rice and Cook For 2 Minutes. |
|
7
Done
|
Return the Chicken in a Single Layer and Pour Over the Stock. |
|
8
Done
|
Put the Lid on and Place in Oven. |
|
9
Done
|
Cook For 30-40 Minutes, or Until the Rice Is Tender and Has Absorbed All the Stock. |
|
10
Done
|
Top With Coriander Before Serving. I Like to Serve Mine With Cumin and Mint Yogurt. |
