Gluten-free Chicken Biriyani

Cooking Time
120

Portions
4

Ingredients

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• g Country Range Chicken Supremes
• g Greek Yoghurt
•   tsp Garlic
• g grated ginger
•   tsp chilli powder
•   tsp smoked paprika
•   tsp chilli flakes
•   tsp coriander seeds
•   tsp ground turmeric
•   tbsp Veg Oil
• g Cloves
• g cinnamon stick
• g cardamom pods
• g bay leaves
•   tsp cumin seeds
•   tsp grated nutmeg
• g Star anise
• g Tomato Puree
• g easy cook basmati Pinch of saffron
•   tsp Salt
• g CR butter
• 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

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