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Chicken Biryani by Chef Paul Hage
We have asked Chef Paul Hage - Group Culinary Director - Habtoor Hotels to share his best Chicken Biryani with us all. Enjoy making this recipe!
Ingredients
Chicken Biryani by Chef Paul Hage
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Rs0.0
Chicken Biryani by Chef Paul Hage:
Whole Chicken
/kg
1.4 kg
0%
Rafhan Corn Oil (1x16L)
/ml
50.0 ml
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
30.0 g
0%
Ginger, paste
/g
20.0 g
0%
Yoghurt
/g
100.0 g
0%
Cumin, powder
/g
7.0 g
0%
Cardamom, powder
/g
7.0 g
0%
Turmeric powder
/g
7.0 g
0%
Fresh ground black pepper
/g
7.0 g
0%
Onion, diced
/g
150.0 g
0%
Tomato puree
/g
100.0 g
0%
Basmati rice
/g
450.0 g
0%
Mint leaves, chopped
/g
10.0 g
0%
Fresh coriander, chopped
/g
10.0 g
0%
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Chicken Biryani by Chef Paul Hage:
-
Whole Chicken 1.4 kg
-
Ginger, paste 20.0 g
-
Yoghurt 100.0 g
-
Cumin, powder 7.0 g
-
Cardamom, powder 7.0 g
-
Turmeric powder 7.0 g
-
Fresh ground black pepper 7.0 g
-
Onion, diced 150.0 g
-
Tomato puree 100.0 g
-
Basmati rice 450.0 g
-
Mint leaves, chopped 10.0 g
-
Fresh coriander, chopped 10.0 g
Preparation
-
Chicken Biryani by Chef Paul Hage:
- Portion each whole chicken into 8 or 10 pieces. Marinade using Rafhan Corn Oil, Knorr Professional Chicken Stock Powder, garlic, ginger, yoghurt and all the spices. Allow to absorb flavours for 30min.
- Wash the rice and allow to drain for 30 min.
- In a pot or pan sear the chicken before adding the rice & water to cover. Mix and wait to boiling stage.
- Reduce heat, cover and allow to cook through for 20-30 minutes.
- Garnish with fresh coriander and mint.
