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Chicken Biryani

Chicken Biryani (Murgh Biryani)

Chicken biryani that is cooked with Custom Culinary® Chef's Own™ Indian Style Biryani Spice Mix and Custom Culinary® Gold Label Chunky Tomato Sauce and the chicken marinted with Custom Culinary® Chef's Own™ Indian Style Biryani Spice Mix.

What You'll Need

Ingredients
Amount Ingredients
1.5 kg Chicken (boneless and skinless) cut into chunks
170 g Custom Culinary® Chef's Own™ Indian Style Biryani Spice Mix
150 g Plain unsweetened yoghurt
2 pcs Cinnamon sticks
5 pcs Whole cloves
5 pcs Bay leaves
45 g Cooking oil
30 g Garlic, Chopped
30 g Ginger, Chopped
75 g Red onion, Chopped
250 g Custom Culinary® Gold Label Chunky Tomato Sauce
30 g Mint leaves
30 g Chopped coriander
20 g Crispy fried onions
1.5 kg Freshly cooked basmati rice
50 g Ghee

Preparation

  1. Marinate chicken with 150g of Custom Culinary® Chef's Own™ Indian Style Biryani Spice Mix and thick plain yoghurt for minimum of 2 hours
  2. Precook the basmati rice to 90% doneness.
  3. Fry cinnamon sticks, cloves and bay leaves with cooking oil low heat for a few minutes
  4. Add chopped garlic, ginger and red onion and keep cooking until nicely browned.
  5. Add marinated chicken and continue cooking until chicken if firmed and browned
  6. Add Custom Culinary® Gold Label Chunky Tomato Sauce or crushed tomatoes and keep simmering for 20 minutes
  7. In a fresh pan layer, the prepared chicken mix, topped with some mint leaves, chopped coriander leaves and fried onions. Add a layer of the cooked rice.
  8. Melt the ghee in a pan, remove it off the heat, add the 20g of Custom Culinary® Chef's Own™ Indian Style Biryani Spice Mix, mix well and drizzle over the rice layer uniformly.
  9. Garnish with fresh mint leaves, coriander leaves and the fried onions.
  10. Cover the pain with a lit or aluminum foil, cook in low heat for 10 minutes or steam for 15 minutes.
  11. Serve hot with onion raita. 

Instruction Video