
Chicken Biryani Recipe

This Chicken Biryani is a classic spicy dish full of flavor. The chicken pieces are marinates in a spicy yogurt sauce. The yogurt make the chicken nice and tender.
- 2 tbsp Garam Masala
- 1 Red Chilli (seeds removed)
- 1 Onion (chopped)
- 4 Garlic (cloves)
- 1 Tomato (chopped)
- 1 handful Coriander (fresh)
- 1 root Ginger (sliced)
- 1 cup Yogurt (plain)
- 500g Chicken Breast (diced)
Rice
- 3 tsp Oil
- 2 cups Basmati Rice
- 1 1/2 tsp Turmeric
- 1 Onion (chopped)
- 3 cups Chicken Stock
Place garam masala,chilli, onion, garlic, coriander, ginger and yogurt into a blender.
Blend until smooth.
Pour into a glass or plastic bowl.
Mix chicken pieces into yogurt mix.
Marinade for 2 hours.
Preheat oven to 160°C.
Heat oil in a large shallow pan.
Fry onion until golden.
Stir in rice and cook on low heat for 3 minutes.
Add 3 cup of stock and turmeric.
Bring to the boil.
Cover with a lid and simmer for 10 minutes.
Heat 2 teaspoons oil in another pan.
Cook chicken and marinade for 2 minutes.
Put a 1/3 of the rice into a medium size ovenproof dish.
Spoon half the chicken and tomato over the rice then 1/3 of rice and then the other 1/2 of the chicken and tomato.
Lastly the rest of the rice.
Cover with a lid or foil and bake for 25-30 minutes.
Garnish with hard-boiled egg, parsley and chilli.
