Gluten-free Chicken Biriyani
Cooking Time
120
Portions
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.
-
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