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Indian Chicken Biryani

18 Ingredients
49 Min
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Ingredients(6 people)
4 garlic cloves
40 g fresh ginger
250 g onion
1 kg chicken breast
1/2 tsp cinnamon (± 2 ml)
1 tsp ground coriander (± 5 ml)
1 tsp ground cumin (± 5 ml)
1 tsp curcuma (± 5 ml)
1 pinch saffron
400 g chopped tomato (1 tin)
250 g yoghurt
1 tsp salt (± 5 ml)
500 g basmati rice
900 ml water
Salt and pepper
100 g fried onions*
3 sprigs of mint
3 sprigs of cilantro
1
Step

Preheat the oven to 250°C / Th 8-9 in fan assisted mode.

2
Step

Peel and cut each garlic clove in half and remove the small green core. Peel the ginger and the onions and cut both into pieces. Using the Extra Chef, thinly chop the garlic and ginger. Add onions and continue chopping.

3
Step

Cut the chicken breasts into 30-40 g pieces and place the pieces in the That’s A Bowl 4.5L. Add the contents of Extra Chef, the spices, the chopped tomatoes, yoghurt and 1 tsp salt,then stir using the Silicone Spatula.

4
Step

Pour the contents of the Bowl in the UltraPro 3.3L, cover and cook in the oven for 30 min.

5
Step

Rinse the rice and drain well. Place it in the Microwave Rice Maker Large with the water, cover and microwave for 13 to 14 min at 600 watts. Allow to stand for 5 min. Season with salt, pepper and add the fried onions.

6
Step

Using the Extra Chef, thinly chop the mint and cilantro. Add them into the UltraPro, then stir and allow to stand for 5 min.

7
Step

Before serving, mix the rice with the chicken in the UltraPro and place in the oven for an additional 5 min. at 180°C / Th 6, in order for the Biryani to be really hot.

*HOMEMADE FRIED ONIONS:

Peel 1 large onion and slice thinly using the MandoChef (1; ). In the Pure Cookware Frying Pan 28 cm with 2 tbsp oil (± 30 ml), fry the onion until golden brown, stirring frequently. Place them on a kitchen roll to drain fat.

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