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.
Ingredients
The Rice:
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Basmati rice 1 kg
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Water 1.7 l
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Cinnamon, sticks 2 pc
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Bay leaves 4 pc
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Cardamom, whole 2 g
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Whole black pepper 2 g
The Masala:
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Button mushroom 1 kg
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Black pepper crushed 5 g
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Onions sliced 200 g
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Garlic, paste 15 g
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Ginger, paste 15 g
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Turmeric powder 10 g
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Curry paste 200 g
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Green chilli, finely chopped 10 g
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Water 300 ml
Stuffing the Chicken:
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Whole Chicken (1000g) 3 pc
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Mango chutney 400 g
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Raita 600 g
Preparation
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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.
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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.
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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.
