Mushroom Biryani Stuffed Chicken
Designed for professional chefs, check out this Mushroom Biryani Stuffed Chicken recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Soup Stock.
Chicken
Main Course
Ingredients
Mushroom Biryani Stuffed Chicken
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Rs14414.28
The Rice:
Basmati rice
/kg
1.0 kg
0%
Water
/l
1.7 l
0%
Knorr Professional Chicken Soup Stock (6x120x8g)
/pc
2.0 pc
0%
Cinnamon, sticks
/pc
2.0 pc
0%
Bay leaves
/pc
4.0 pc
0%
Cardamom, whole
/g
2.0 g
0%
Whole black pepper
/g
2.0 g
0%
The Masala:
Button mushroom
/kg
1.0 kg
0%
Rafhan Corn Oil (1x16L)
/ml
150.0 ml
0%
Black pepper crushed
/g
5.0 g
0%
Onions sliced
/g
200.0 g
0%
Garlic, paste
/g
15.0 g
0%
Ginger, paste
/g
15.0 g
0%
Turmeric powder
/g
10.0 g
0%
Curry paste
/g
200.0 g
0%
Green chilli, finely chopped
/g
10.0 g
0%
Water
/ml
300.0 ml
0%
Stuffing the Chicken:
Whole Chicken (1000g)
/pc
3.0 pc
0%
Mango chutney
/g
400.0 g
0%
Raita
/g
600.0 g
0%
/
The Rice:
-
Basmati rice 1.0 kg
-
Water 1.7 l
-
Cinnamon, sticks 2.0 pc
-
Bay leaves 4.0 pc
-
Cardamom, whole 2.0 g
-
Whole black pepper 2.0 g
The Masala:
-
Button mushroom 1.0 kg
-
Black pepper crushed 5.0 g
-
Onions sliced 200.0 g
-
Garlic, paste 15.0 g
-
Ginger, paste 15.0 g
-
Turmeric powder 10.0 g
-
Curry paste 200.0 g
-
Green chilli, finely chopped 10.0 g
-
Water 300.0 ml
Stuffing the Chicken:
-
Whole Chicken (1000g) 3.0 pc
-
Mango chutney 400.0 g
-
Raita 600.0 g
Preparation
-
The Rice:
- Soak the rice for 15 to 20 min. In a medium deep pot boil the water and add Knorr Professional Chicken Soup Stock and all the whole spice. Now cook the rice partially and drain.
-
The Masala:
- Set the oven to 180°C. Slice the mushroom thick and 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 chilli and cook for a minute.
- Deglaze the pan with water and allow it to simmer for 3 minute.
- In the same pot put roasted mushroom and mix well. Finally layer the rice with mushroom masala or mix all together.
-
Stuffing the Chicken:
- Only debone the chicken’s rib cage area with 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 raita on the side.
