Traditional Chicken Hyderabad Biryani
Traditional Chicken Hyderabad Biryani
SERVES 2
5 MINS PREP
COOKS IN 15 MINS
This biryani is delicious, light, tangy and very moreish. You can go for the quick and easy version by using chicken thigh or even breast fillets cut into cubes but if you have the time (no extra effort required), use small, whole chicken joints for that added chicken umami flavour. You can now buy fried onions in the supermarkets, they aren’t necessary but do add a lovely caramelised bite to the dish. Serve only with raita.
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Ingrédients
- 2 tsp vegetable oil
- 1 pack of The Spice Tailor Hyderabad Biryani (rice included)
- 200g chicken thigh fillets (cut into large cubes) or 250 chicken joints (skinned)
- A pinch of saffron
- 4 tbsp milk
- A few small cubes of butter (optional)
- Crispy onions (optional)
Méthode
- Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
- Add the chicken and brown lightly for 2-3 minutes.
- Add the contents of the sauce pouch and simmer for 3-4 minutes if using fillets or 25-35 minutes if using joint. Add a little water as necessary; the sauce should be lightly creamy.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter and sprinkle a handful of crispy fried onions over the rice.
- Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10 minutes if you have the time to allow the flavours to infuse.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
Ingrédients
- 2 tsp vegetable oil
- 1 pack of The Spice Tailor Hyderabad Biryani (rice included)
- 200g chicken thigh fillets (cut into large cubes) or 250 chicken joints (skinned)
- A pinch of saffron
- 4 tbsp milk
- A few small cubes of butter (optional)
- Crispy onions (optional)
Méthode
- Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
- Add the chicken and brown lightly for 2-3 minutes.
- Add the contents of the sauce pouch and simmer for 3-4 minutes if using fillets or 25-35 minutes if using joint. Add a little water as necessary; the sauce should be lightly creamy.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter and sprinkle a handful of crispy fried onions over the rice.
- Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10 minutes if you have the time to allow the flavours to infuse.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
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Fabriqué avec notre délicieux
Biryani Hyderabad Kit
Sans doute, c’est le plat de riz le plus savoureux au monde. Ce biryani s'inspire d'Hyderabad avec un profil de saveur délicieusement parfumé et doux. Parfait avec de l'agneau, de la chèvre, du poulet, des fruits de mer ou des légumes.
