Chicken Biryani

This rich creamy biryani is full of spicy flavour. Begin this recipe a day ahead.

The ingredient of Chicken Biryani

  • 260g 1 cup vaalia low fat natural probiotic yoghurt
  • 1 4 cup korma curry paste
  • 600g chicken thigh fillets quartered fat trimmed
  • 2 teaspoons light olive oil
  • 1 brown onion halved thinly sliced
  • 1 tablespoon finely chopped fresh ginger
  • 2 garlic cloves thinly sliced
  • 2 truss tomatoes coarsely chopped
  • 1 cinnamon stick halved
  • 2 bay leaves
  • 300g 1 1 2 cups basmati rice
  • 375ml 1 1 2 cups massel chicken style liquid stock
  • 1 3 cup chopped fresh coriander leaves
  • fried shallots to serve
  • vaalia low fat natural probiotic yoghurt extra to serve
  • coriander sprigs to serve

The Instruction of chicken biryani

  • combine yoghurt and curry paste in a glass bowl add chicken and stir to coat cover and place in the fridge overnight to marinate
  • heat a large saucepan over high heat add the oil and onion and cook stirring often for 5 minutes or until golden add the ginger and garlic and cook for 2 minutes or until aromatic add the tomato cinnamon and bay leaves simmer for 2 minutes or until pulpy
  • stir the chicken and rice into the pan add the stock bring to a simmer stirring cover and cook for 25 minutes or until liquid is absorbed stir through chopped coriander serve sprinkled with fried shallots and topped with extra yoghurt and coriander sprigs

Nutritions of Chicken Biryani

fatContent: 618 293 calories
saturatedFatContent: 17 8 grams fat
carbohydrateContent: 3 3 grams saturated fat
sugarContent: 74 6 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 40 grams protein
sodiumContent: 126 milligrams cholesterol

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