Chicken Biryani
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 15mins
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- Serves
- 6
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- Calories
- 734
Just a delicious dish all round. Forget heading out for a curry, stay in and treat yourself to this amazing thing! Cue the Naan. Thanks Thermomix!
Inspired by: https://tenina.com/recipes/chicken-biriyani-thermomix-thermochefrecipe updated 21 Dec. 2021
Ingredients
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- Red onion
- 4
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- Ginger
- 20 g
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- Chicken thigh
- 1.2 kg
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- Cinnamon stick
- ½
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- Coriander seeds
- 2 tablespoons
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- Chili flakes
- 1 tablespoon
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- Pink himalayan salt flakes
- 1 teaspoon
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- Garlic clove
- 10
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- Onion
- 80 g
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- Extra virgin olive oil
- 20 g
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- Chicken stock
- 400 ml
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- Water
- 400 g
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- White rice
- 200 g
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- Currants
- 100 g
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- Bay leaves
- 3
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- Cardamom pods
- 2 teaspoons
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- Saffron threads
- 1 pinch
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- Butter
- 100 g
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- Almonds
- as needed
Tools
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Oven
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TM5
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Baking dish - 2 quart
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Tm5 bowl
Step preview
- Preheat oven to fan forced 200ºC
- Add cinnamon stick, coriander seeds, chili flakes and pink Himalayan salt flakes to the TM5 bowl
- Blitz with MC in place - approx 5 sec, speed 10
- Then add garlic clove, red onion, onion, ginger and extra virgin olive oil to the mixture
- Chop with MC in place - approx 2 sec, speed 6
- Sauté - approx 8 min, Varoma, speed 2
- Then add chicken stock to the mixture
- Cook - approx 6 min, 100°C, reverse gentle stir
- Place chicken fillets into the base of a large baking dish with a lid
- Pour aromatics mixture on top
- Add water, white rice, currants, bay leaves, cardamom pods and saffron threads to the chicken
- Cover
- Bake - 1 hr, 200°C
- Stir butter into the chicken
- Scatter almonds over the chicken
- Serve