Chicken Biryani
Ingredients
2 cups McCain Savoury Rice
1 cup McCain Sweet Potato
1 cup McCain Baby Peas
1 tin brown lentils, drained
500g chicken pieces
1 cup sour milk or buttermilk
1 tablespoon mild curry powder
1 teaspoon ginger flakes
1 teaspoon turmeric
1 teaspoon chilli powder
1 white onion
2 red chilli, finely chopped
1 teaspoon coriander powder
1 cardamom pod
1 cinnamon stick
1 chicken stock cube, dissolved in 500ml hot water
5g fresh coriander, finely chopped
2 tablespoons crispy onion flakes
Servings
4 - 6
Products we used
Directions
Prep Time: 25 - 30 minutes + 2 hours marinate
Total Time: 40 - 45 minutes
- Marinade the Chicken in the sour milk, curry powder, garlic, turmeric and chilli powder for at least 2 hours.
- Fry the onion in a large casserole until caramelised.
- Add fresh chilli, coriander powder, cardamom and cinnamon and sauté until fragrant.
- Remove chicken from marinade and add to the pot and brown the pieces.
- Add stock and remaining marinade and cook with the lid on for 20 minutes until the chicken is tender, stirring occasionally.
- Stir in the sweet potatoes and cook for another 10 minutes until fragrant.
- In the meantime, prepare the savoury rice as per the packaging instruction adding the frozen peas during the last 3 minutes of cooking.
- Drain and rinse lentils and mix with the prepared rice.
- Once the chicken is cooked, remove from the pot.
- Layer the rice and chicken in the pot and sprinkle with coriander and onion flakes before serving.
- Serve with Sambals and Roti
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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