Gluten-free Chicken Biriyani

Cooking Time
120
Portions
4

Ingredients

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4

  • 2 g Country Range Chicken Supremes
  • 250 g Greek Yoghurt
  • 3  tsp Garlic
  • 25 g grated ginger
  • 1  tsp chilli powder
  • 1  tsp smoked paprika
  • 1/2  tsp chilli flakes
  • 1  tsp coriander seeds
  • 1  tsp ground turmeric
  • 1  tbsp Veg Oil
  • 6 g Cloves
  • 1 g cinnamon stick
  • 6 g cardamom pods
  • 2 g bay leaves
  • 1  tsp cumin seeds
  • 1/2  tsp grated nutmeg
  • 2 g Star anise
  • 20 g Tomato Puree
  • 200 g easy cook basmati Pinch of saffron
  • 1  tsp Salt
  • 50 g CR butter
  • 600 ml ready-made chicken stock

  • 1

    Step 1

    Dice the chicken and mix it in the marinade leave for 1 hour.
  • 2

    Step 2

    In a saucepan heat up the veg oil and gently fry off the spices.
  • 3

    Step 3

    Add the diced chicken and gently cook for three minutes each side.
  • 4

    Step 4

    Meanwhile bring your 600ml water to the boil, rice, saffron, salt and cook for 8 minutes.
  • 5

    Step 5

    In a heavy pan with a good fitting lid layer up the rice mix and then the chicken mix then the rice mix then the chicken mix.
  • 6

    Step 6

    Place the lid on top and gently steam for a further 5 mins.
  • 7

    Step 7

    Switch off the heat and leave to stand for 5 minutes.
  • 8

    Step 8

    Garnish with some coriander, a sprinkle of chilli flakes, lime wedge and some fried onions.

Ingredients

Increase Portion Size

4

  • 2 g Country Range Chicken Supremes
  • 250 g Greek Yoghurt
  • 3  tsp Garlic
  • 25 g grated ginger
  • 1  tsp chilli powder
  • 1  tsp smoked paprika
  • 1/2  tsp chilli flakes
  • 1  tsp coriander seeds
  • 1  tsp ground turmeric
  • 1  tbsp Veg Oil
  • 6 g Cloves
  • 1 g cinnamon stick
  • 6 g cardamom pods
  • 2 g bay leaves
  • 1  tsp cumin seeds
  • 1/2  tsp grated nutmeg
  • 2 g Star anise
  • 20 g Tomato Puree
  • 200 g easy cook basmati Pinch of saffron
  • 1  tsp Salt
  • 50 g CR butter
  • 600 ml ready-made chicken stock