Ingredients
- 1 1/2 cups basmati rice (rinsed)
- 2 tablespoon ghee (or vegetable oil)
- 1 large onion, sliced
- Ginger root (2cm piece ginger, peels and grated)
- 4 garlic cloves, minced
- 1 bay leaf
- 2 cardamom pods
- 1 cinnamon stick
- 1/4 cup biryani spice mix
- 600 grams chicken thigh fillets (cut into 3cm pieces)
- 3/4 cup Greek yogurt (Greek-style)
- 2 tablespoon sultanas
- 2 tablespoon slivered almonds (toasted)
- 2 tablespoon coriander, roughly chopped
How to Make
-
Step 1: Place rice in a saucepan with a pinch of salt and 3 cups water and cover, bring to the boil, then reduce heat to low and cook for 12 minutes and remove from the heat.
-
Step 2: Meanwhile, heat ghee or oil in a saucepan over medium heat and add onion and cook for 5 minutes until softened.
-
Step 3: Stir in ginger, garlic, bay leaf, cardamon and cinnamon and cook for 2 minutes or until aromatic and then add biryani spice mix and stir well to combine.
-
Step 4: Add chicken to pan and cook, stirring occasionally, for 4 minutes and the stir in yoghurt and cook for a further 10 minutes.
-
Step 5: Remove from the heat and stand for 10 minutes.
-
Step 6: Stir rice through chicken, spoon into a serving dish and scatter with almonds and coriander.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.