Chicken biryani

Recipes / Meat

This rich creamy biryani is full of spicy flavour. Begin this recipe a day ahead.

Recipe «Chicken biryani» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 260g Vaalia Low Fat Natural Probiotic Yoghurt, 1/4 cup korma curry paste, 600g chicken thigh fillets, quartered, fat trimmed, 2 tsp light olive oil, 1 brown onion, halved, thinly sliced , 1 tbsp finely chopped fresh ginger, 2 garlic cloves, thinly sliced, 2 truss tomatoes, coarsely chopped , 1 cinnamon stick, halved, 2 bay leaves, 300g basmati rice, 375ml Massel chicken style liquid stock, 1/3 cup chopped fresh coriander leaves, Fried shallots, to serve, Vaalia Low Fat Natural Probiotic Yoghurt, extra, to serve, Coriander sprigs, to serve.

Ingredients:

  • 260g Vaalia Low Fat Natural Probiotic Yoghurt 
  • 1/4 cup korma curry paste 
  • 600g chicken thigh fillets, quartered, fat trimmed 
  • 2 tsp light olive oil 
  • 1 brown onion, halved, thinly sliced 
  • 1 tbsp finely chopped fresh ginger 
  • 2 garlic cloves, thinly sliced 
  • 2 truss tomatoes, coarsely chopped 
  • 1 cinnamon stick, halved 
  • 2 bay leaves 
  • 300g basmati rice 
  • 375ml Massel chicken style liquid stock 
  • 1/3 cup chopped fresh coriander leaves 
  • Fried shallots, to serve 
  • Vaalia Low Fat Natural Probiotic Yoghurt, extra, to serve 
  • Coriander sprigs, to serve 

Instructions

  1. Combine yoghurt and curry paste in a glass bowl. Add chicken and stir to coat. Cover and place in the fridge overnight to marinate.
  2. Heat a large saucepan over high heat. Add the oil and onion and cook, stirring often, for 5 minutes or until golden. Add the ginger and garlic and cook for 2 minutes or until aromatic. Add the tomato, cinnamon and bay leaves. Simmer for 2 minutes or until pulpy.
  3. Stir the chicken and rice into the pan. Add the stock. Bring to a simmer, stirring. Cover and cook for 25 minutes or until liquid is absorbed. Stir through chopped coriander. Serve sprinkled with fried shallots and topped with extra yoghurt and coriander sprigs.