Rice & pasta
Chicken biryani
Spiced basmati rice baked with marinated chicken, Indian-style.
Gluten-free
Ingredients
- 300 g basmati rice
- 500 g chopped chicken
- 150 g plain yogurt
- 2 onions
- 3 garlic cloves
- 1 piece of ginger
- 2 tablespoons biryani curry paste
- A few saffron threads
- 50 ml milk
- 60 g sunflower oil
- Fresh chopped cilantro
- Salt to taste
Step-by-step
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- Mix the chicken with the yogurt, the biryani curry and salt and let it marinate 30 min.
- Wash the basmati until the water runs clear and cook it in salted water only halfway; drain.
- Put the onions, the garlic and the ginger in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120C/spoon speed until the onion browns.
- Add the marinated chicken and saute 10 min/Varoma/reverse/spoon speed.
- Dissolve the saffron in the warm milk to color it.
- In an oven dish alternate layers of chicken and half-cooked rice.
- Drizzle with the saffron milk and cover the dish with aluminum foil.
- Bake 25 min at 180C so the rice finishes cooking with the steam.
- Garnish with chopped cilantro and serve gently stirring the layers.
Tips
- The dum method of covered cooking concentrates all the aromas.
- Reserve crispy fried onion to garnish as tradition dictates.
- Do not mix the layers until the end to appreciate the colors.
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