Chicken biriyani

Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Recipe «Chicken biriyani» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 500g chicken thigh fillets, trimmed, quartered, 1 medium brown onion, halved, thinly sliced, 1 garlic clove, crushed, 2cm piece ginger, peeled, finely grated , 1/3 cup balti curry paste, 1 1/2 cups Basmati rice, 1 cinnamon stick , 2 cups Massel chicken style liquid stock, 1 cup thick plain yoghurt, 1 Lebanese cucumber, deseeded, grated, 1/2 tsp ground cumin, Toasted flaked almonds and fresh coriander leaves, to serve.

Ingredients:

• 1 tbsp vegetable oil 
• 500g chicken thigh fillets, trimmed, quartered 
• 1 medium brown onion, halved, thinly sliced 
• 1 garlic clove, crushed 
• 2cm piece ginger, peeled, finely grated 
• 1/3 cup balti curry paste 
• 1 1/2 cups Basmati rice 
• 1 cinnamon stick 
• 2 cups Massel chicken style liquid stock 
• 1 cup thick plain yoghurt 
• 1 Lebanese cucumber, deseeded, grated 
• 1/2 tsp ground cumin 
• Toasted flaked almonds and fresh coriander leaves, to serve 

Instructions

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.
2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.
3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.