Recipe: Chicken Biryani
Instructions:
Sear chicken in a frying pan over medium heat until golden all around. In a wide bottomed pot, sweat down onion until dark golden, stir in the spices then add chicken, bay leaves and cinnamon sticks and a knob of butter. Add 2 cups rice previously washed and pour 3 cups of chicken stock. Bring to the boil then turn the heat to the lowest, cover the pot and simmer for 13 min. Gently fold the rice and serve right away.
Ingredients
- tomato : 250 grams
- ground turmeric : 4 spice
- bay leaf : 2 g
- chicken stock cube : 1 piece
- chicken thighs : 900 g
- chilli powder : 3 spice
- cinnamon sticks : 3 g
- fresh coriander : 15 g
- ground cardamom : 1 spice
- ground coriander : 4 spice
- ground cumin : 4 spice
- ground fenugreek : 2 spice
- ground nutmeg : 1 spice
- onion : 1 piece
- unsalted butter : 25 g
- basmati : 400 g