Easy chicken biryani
This simple chicken biryani suits the whole family as it is not at all hot and is super tasty. This recipe may look like a lot of ingredients, but it really is very quick and easy to assemble.
- 50 mins cooking
- Serves 6
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Ingredients
Chicken
- 500 gram chicken breasts or thighs, chopped
- 1 cup unsweetened yoghurt
- 1 teaspoon crushed cardamom
- 2 teaspoon ground cumin
- 1/2 cup fresh coriander, chopped
- 1 teaspoon salt and ¼ tsp pepper
- 1/2 cup currants
- zest of 1 lime or small lemon
- 3 cup silverbeet, chopped
Rice
- 1 cup basamati rice, washed and drained
- 2 garlic cloves, crushed
- 3 whole cloves
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoon butter
- 2 1/2 cup chicken stock
- fresh chopped coriander, ½ cup toasted almond slivers, ¼ cup unsweetened yoghurt, to serve
Method
- 1In a bowl, marinate the chicken in the yoghurt, cardamom, cumin, coriander, salt and pepper.
- 2In another bowl, place the rice, garlic, cloves, fresh ginger, turmeric and salt.
- 3In a big pot, melt the butter and spread a third of the rice mixture in it. Now, layer the chicken mixture plus the currants, zest and silverbeet. Cover with the remaining rice.
- 4Pour over the stock and cover tightly with a lid (seal with foil if your lid is not tight-fitting).
- 5Cook for 30-45 minutes without uncovering. Check if the rice is cooked and, for the last 5 minutes, take off the lid.
- 6Fluff with a fork and garnish with the fresh coriander, slivered almonds and a drizzle of yoghurt.
Notes
- Don't be tempted to cook this for longer than 45 minutes (as I did, worrying that the chicken may need longer) as your rice will be overcooked.
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