INGREDIENTS

Meats

  • Chicken thigh fillets, trimmed, cut into 3cm pieces: 750g

Spices & Sauces

  • Tikka Masala curry paste: 1/2 cup
  • Vegetable oil: 1 tablespoon
  • Butter: 1 tablespoon
  • Large brown onions, thinly sliced: 2
  • Basmati rice: 1 cup
  • Massel chicken style liquid stock: 1 1/2 cups (or chicken stock of your choice)
  • Thick Greek-style yogurt: 1 cup
  • Small pappadums, cooked, to serve: 8

MARINATE THE CHICKEN

Combine chicken and curry paste in a ceramic bowl. Cover. Refrigerate for at least 3 hours, or overnight if time permits.

HOW TO COOK THE MEAT?

  • Preheat oven to 180°C. Heat oil and butter in a frying pan over medium heat until sizzling.
  • Add onions. Cook for 15 minutes or until caramelised. Transfer chicken to an 8-cup capacity ovenproof casserole dish. Spoon onions over chicken.

HOW TO COOK THE RICE?

  • Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions.
  • Place the stock into a microwave-safe jug. Microwave on HIGH (100%) power for 2 minutes or until hot.
  • Pour stock over the back of a metal spoon over rice. Cover with foil then covers with a lid.
  • Bake for 1 hour 45 minutes or until rice is tender. Season with salt and pepper.

SERVING

  • Place yogurt into a bowl. Finely chop 2 tablespoons of mint leaves. Stir through yogurt.
  • Spoon biryani into bowls. Top with yogurt mixture and remaining mint leaves.
  • Serve with pappadums.

GOOD LUCK!

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