Chicken Biryani (with Sunwhite™ Jasmine rice)
Chicken Biryani (with Sunwhite™ Jasmine rice)
Ingredients
Method
For the chicken:
Put the chicken breasts in a big pot. Add the cinnamon, cloves, cardamom, bay and onion quarters. Fill the pot with water until it covers the chicken. Cover the pot and cook over medium heat until the water starts boiling.
In the meantime, pour in the oil in a large pan and cook the onion strips until they become tender and golden brown in color.
Put the boiled chicken breasts in the pan containing the fried onions and sprinkle with turmeric. Stir the mix to combine and keep it cooking over low heat.
For the sauce:
In a big bowl, put the garlic, ginger, mint, chilli peppers, coriander, bay leaf, cinnamon stick, clove and cardamom.
Add the salt, black pepper, and 2 cups of the stock from boiling the chicken breasts then mix the sauce ingredients using a food processor until they become a thick kind of liquid.
< 30
Chicken Biryani (with Sunwhite™ Jasmine rice)
< 1 Hour
Ingredients
Method
For the chicken:
Put the chicken breasts in a big pot. Add the cinnamon, cloves, cardamom, bay and onion quarters. Fill the pot with water until it covers the chicken. Cover the pot and cook over medium heat until the water starts boiling.
In the meantime, pour in the oil in a large pan and cook the onion strips until they become tender and golden brown in color.
Put the boiled chicken breasts in the pan containing the fried onions and sprinkle with turmeric. Stir the mix to combine and keep it cooking over low heat.
For the sauce:
In a big bowl, put the garlic, ginger, mint, chilli peppers, coriander, bay leaf, cinnamon stick, clove and cardamom.
Add the salt, black pepper, and 2 cups of the stock from boiling the chicken breasts then mix the sauce ingredients using a food processor until they become a thick kind of liquid.