Please select your country
Help us show relevant products and prices based on your location
Bahrain
Kuwait
Oman
Qatar
Saudi Arabia
United Arab Emirates
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
−
+
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.
