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