Recipes CHEAT'S CHICKEN BIRYANI

CHEAT'S CHICKEN BIRYANI

Prep 15 Mins
Cooking 25 Mins
Serves 4 - 6

Introducing the tantalizing fusion of two beloved Indian dishes: Butter Chicken Biryani! This recipe combines the rich, creamy flavors of butter chicken with the aromatic spices and fragrant rice of biryani, creating a dish that's sure to delight your taste buds. Get ready to embark on a culinary journey that marries tradition with innovation, resulting in a mouthwatering experience that's perfect for any special occasion or simply when you crave something extraordinary.

- WHAT YOU WILL NEED -

  • 700g chicken thighs, skinless & boneless
  • 500ml chicken stock
  • 125ml plain yoghurt
  • FOR RAITA
  • 2 Tbsp lemon juice
  • 250ml plain yoghurt
  • 1.5 Tbsp Cape Herb & Spice BUTTER CHICKEN
  • 1 small Mediterranean cucumber, finely grated
  • 300g basmati rice
  • 1 small garlic clove, grated
  • 2 Tbsp olive oil
  • 2 Tbsp coriander, roughly chopped
  • 4 shallots, sliced
  • 1 tsp Cape Herb & Spice BUTTER CHICKEN
  • 1 Tbsp fresh ginger, grated
  • Fresh coriander, for serving
  • 2 cloves garlic, minced
  • Lemon wedges, for serving
  • 1.5 Tbsp Cape Herb & Spice BUTTER CHICKEN
  • Cape Herb & Spice SALT & PEPPER
  • 2 large tomatoes, diced

- METHOD -

Combine chicken thighs, lemon juice, yoghurt and Cape Herb & Spice Butter Chicken Curry Spice in a bowl.

Mix well and leave to marinate while you prep the rest of the ingredients.

(Top tip: for maximum flavour, plan ahead and marinate the chicken the night before.)

Rinse rice well and leave to soak for 10 minutes.

Heat olive oil in a large saucepan with a lid.

Add the shallots and cook until tender.

Add the ginger, garlic and Cape Herb & Spice Butter Chicken Curry Spice.

Cook for a minute until fragrant.

Add in the marinated chicken and cook for a few minutes.

Add the diced tomato.

Drain the rice and scatter it evenly over the chicken and tomato mix.

Gently pour over the hot stock.

Bring to a simmer and seal with a lid.

Cook gently for ± 15 minutes until the rice is tender and all the stock has been absorbed.

While the biryani is cooking, make the raita.

Combine all the ingredients in a small bowl.

Taste to adjust seasoning.

Remove the biryani from the heat.

Fluff with a fork, mixing everything together evenly.

Serve the biryani with a dollop of raita, fresh coriander and a good squeeze of lemon juice.

 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/