Serves
4
Prep
10
mins
Cooking
60
mins
Chicken Biryani
Directions
Step 1
Place onions, curry powder, garlic, ginger, lemon juice and yoghurt into a blender or food processor and mix to puree.
Step 2
Place puree and chicken into a pan and slowly bring to boil. Simmer gently until chicken is cooked, then remove chicken and place in a 2 litre casserole. Reduce sauce to 1 cup, add to chicken.
Step 3
Boil rice for 5 minutes, drain well and place on top of chicken. Add bay leaf, sprinkle with milk and seal casserole well, using a sheet of foil if necessary.
Step 4
Bake at 180c for 45 - 60 minutes until rice is tender.
Step 5
Serve with vegetable curry, fruit chutney and pappadams.
Ingredients
- 2 onions, peeled & quartered
- 2 tbs Clive Of India Authentic Curry Powder
- 1 tbs garlic, crushed
- 2 tbs McKenzie's Ground Ginger
- 2 tbs lemon juice
- 3/4 cup natural yoghurt
- 500g chicken thigh fillets, cubed
- 1 1/2 cups long grain rice
- 1 bay leaf
- 2 tbs milk
