Herbies Spices Recipes
Chicken Biriyani
Description
Birijani is a complete and delicious meal in one dish, and can be prepared in advance.
Ingredients
At a glance
Chicken & Pork
Serves
6
1 tablespoon natural yoghurt
1 tablespoon Herbie’s Spices Tea & Coffee "Chai" Masala
1 tablespoon Herbie’s Spices Rogan Josh Curry Blend or Korma Curry
1 teaspoon each garlic puree, grated ginger & Herbie's Spices Sea Salt
1 tablespoon vegetable oil
1Kg chicken thighs
For rice:
12 Herbie’s Spices Saffron Kashmiri Whole Stigma
2 tablespoons warm milk
2 cups basmati rice, rinsed and drained
1 tablespoon currants
2 tablespoons toasted slivered almonds
1 tablespoon ghee or vegetable oil
1 large onion, sliced and sautéed until well browned
Methods/steps
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Mix yoghurt, tea and coffee masala, curry powder, garlic, ginger salt and oil, and marinate chicken thighs 2 hours or overnight .
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Soak saffron in warm milk.
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Preheat oven to 180ºC.
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Parboil rice in 2 cups boiling water for 6 minutes, drain, then mix currants and nuts through. Spoon half the rice mix into a well-oiled casserole dish.
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Brown marinated chicken pieces in ghee until nicely coloured and place over rice. Deglaze the pan with ¼ cup water and pour over chicken.
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Spread onion slices over, then cover with remaining rice, pressing down gently with the back of a spoon. Drizzle saffron and milk over rice.
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Cover tightly and bake for 40 minutes.
Additional Tips
Garnish with fresh coriander or mint. If no chilli heat is desired, use Herbie's Spices Curry Powder Mild for the marinade.
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