Ingredients
Preparing the Chicken:
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Chicken, full bird 1.3 kg
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Tomato puree 50 g
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Garlic, paste 50 g
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Tikka masala 40 g
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Yogurt 120 g
Frying the Chicken:
Biryani:
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Rice (90% boiled) 1 g
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Brown fried onion 120 g
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Ginger, fresh, chopped 20 g
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Mace, powder 3 g
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Cardamom pods 12 pc
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Cinnamon, sticks 2 pc
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Mint leaves, chopped 10 g
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Tomato, julienne 100 g
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Yellow colour 5 ml
Preparation
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Preparing the Chicken:
- Cut the chicken down the back bone, make deep scores into the flesh side of the chicken.
- Prepare marinade for the chicken by blending together tomato puree, garlic, Rafhan Corn Oil, tikka masala, yogurt, Knorr Professional Tomato Ketchup, Knorr Professional Lime Seasoning.
- Marinade over nighty.
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Frying the Chicken:
- Deep fry the whole chicken at 160°C in Rafhan Corn Oil for 5-7 minutes.
- Allow the chicken to rest in the oven at 100°C.
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Biryani:
- For the rice heat Rafhan Corn Oil in a large pot and add in half the fried onions, ginger, whole and powder spices along with rice.
- Sauté for a minute.
- Add one cup of water and add Knorr Professional Chicken Soup Stock.
- Place tomato slices on top sprinkle with mint leaves.
- Add in yellow color and cover with lid to steam for 15 min till rice gets puffed up.
- Now serve on large platter topped with fried charga.
