Chicken Biryani

Make on Fresco
Serves 6 Prep Time 15 minutes   Cook Time 1 hours   Rated:

From my understanding, Biryani is a recipe that takes all day, (and then some) if done in the traditional manner! It is also a dish cooked with the bone in the meat, which naturally adds flavor as well as nutrition, the variety of spices used is wide and every region/family has its own version! I believe that cooking all day with love for the dish, the flavours and the potential diners is wonderful and there are occasions when I do that, but not tonight! At the risk of offending the true Biryani aficionados, and throwing caution to the winds and WAAAY too busy to spend a whole day on one recipe, armed with a trusty Thermomix…(what else??) this is my version. And damn delicious it is too…if I say so 'may-self'! You can use brown/red/white or black rice if you wish or a combo and if you are really going out on a limb, how about replacing the rice with quinoa….there are no bones, no layers of rice and chicken, it is simple in the extreme. So perhaps I should call it something else? Suggestions willingly accepted. (Oh and don’t forget the Naan)

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Need

  • 1/2 cinnamon stick(s)
  • 2 Tablespoons coriander seeds
  • 1 Tablespoon dried chilli flakes (or to taste)
  • 1 Teaspoon pink salt flakes BUY
  • 10 cloves of garlic
  • 4 red onions, peeled
  • 1 brown onion (approx 80g)
  • 20 Grams peeled ginger root
  • 20 Grams
  • 400 Grams liquid chicken stock
  • 1200 Grams chicken thigh fillet, cut in large pieces
  • 400 Grams water
  • 200 Grams rice of choice
  • 100 Grams dried currants
  • 2-4 bay leaves
  • 2 Teaspoons cardamom seeds
  • 1 Pinch saffron threads
  • 100 Grams butter or ghee BUY
  • almonds pistachios, or other nuts of choice, toasted BUY

Do

1  

Place cinnamon, coriander, chilli flakes and salt into Thermomix bowl and mill 5 sec/speed 10.

2  

Add garlic, onions, ginger and EVOO and chop for 2 sec/speed 6. Sauté 8 min/Varoma/speed 2.

3  

Add stock and cook 6 min/100ºC/Reverse/speed soft.

4  

Preheat oven to fan forced 200ºC.

5  

Place chicken fillets into the base of a large baking dish with a lid. Pour aromatics mixture on top and stir through water, rice, currants, bay leaves, cardamom seeds and saffron threads. Cover and bake for 1 hour.

6  

Check liquid and add more water if needed. (Rice will absorb more or less water depending on variety used.)

7  

Taste and adjust seasoning if required. Stir through butter or ghee.

More

Serve with nuts and sliced chili's and garnish with fresh bay leaves. A dollop of natural yogurt is also nice.

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