Ingredients
Chicken Biryani by Chef Paul Hage:
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Whole Chicken 1.4 kg
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Ginger, paste 20 g
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Yoghurt 100 g
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Cumin, powder 7 g
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Cardamom, powder 7 g
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Turmeric powder 7 g
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Fresh ground black pepper 7 g
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Onion, diced 150 g
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Tomato puree 100 g
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Basmati rice 450 g
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Mint leaves, chopped 10 g
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Fresh coriander, chopped 10 g
Preparation
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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.
