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The Rice:

The Masala:

  • Button mushroom 1 kg
  • Black pepper crushed 5 g
  • Onions sliced 200 g
  • Garlic, paste 15 g
  • Ginger, paste 15 g
  • Turmeric Powder 10 g
  • Curry paste 200 g
  • Green chili, finely chopped 10 g
  • Water 300 ml

Stuffing the Chicken:

  • Whole Chicken (1000g) 3 pc
  • Mango chutney 400 g
  • Raita 600 g
  1. The Rice:

    • Soak the rice for 15 to 20 min. In a medium deep pot boil the water and add Knorr Chicken Stock Cubes and all the whole spice. Now cook the rice partially and drain.
  2. The Masala:

    • Set the oven to 180°C. Slice the mushroom thick & mix well with oil, black pepper and set to roast for 25-30 min.
    • In a medium thick pot cook the onions until golden brown, add ginger, garlic, turmeric, all-purpose curry paste, fresh chili and cooking for a minute.
    • Deglaze the pan with water and allow to simmer for3 minute.
    • In the same pot put roasted mushroom & mix well. Finally layer the rice with mushroom masala or mix all together.
  3. Stuffing the Chicken:

    • Only debone the chicken’s ribcage area with a scissors, this will allow more flavours of the biryani to penetrate the chicken meat.
    • Gently stuff the chickens with the mushroom biryani and truss the chicken or simply tie the legs with string so that the stuffing doesn’t fall out.
    • Roast chickens in the oven at 170°C for 40 minutes or until golden brown.
    • Serve with mango chutney and riata on the side.
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