The most delicious Chicken Biriyani is just minutes away with our Lord & Lion Biriyani Rice Masala Blend. Biriyani is a royal, celebration dish, served across India and beyond. This dish is packed full of tantalising aromas, spectacular flavour and toasty comfort – an indulgent dish best shared with family and friends!
If you’d like to try a vegetarian version, replace the chicken with 1 can of chickpeas, drained and rinsed, 1 sliced capsicum and 1 cup of diced carrots. You can substitute virtually anything, the flavours are still irresistible!
Prep time:15 mins
Cook time: approx. 30 mins
3 tbsp of Lord & Lion Biriyani Rice Masala Blend
500g of chicken breast/thigh
1½ large onions thinly sliced
3 tablespoons of olive oil
1 tbsp of crushed garlic
1 tbsp of crushed ginger
150mL of plain yoghurt, plus some extra to serve on the side
3 inch stick of Ceylon Cinnamon
3 star anises (optional)
¼ tsp of turmeric
2 cups of basmati rice
1 tbsp of sugar
¾ cup of sultanas
some nuts (optional) – lightly pan roasted – slivered almonds and cashews are great.
Fresh coriander, chopped roughly
Cut the chicken into 2-3 cm chunks and coat with the Biriyani Rice Masala Blend – marinade in the refrigerator for 30 minutes to 24 hours. Just before bringing out to cook, mix through the yoghurt and leave in the refrigerator until required.
In a rice cooker or pot, cook the rice with the cardamoms, the Ceylon Cinnamon, star anises and turmeric.
In a large, heavy based pot, heat the oil on medium heat and sauté the onions for approximately 10 minutes or until they are nearly caramelised and slightly crispy on the edges. Set half of the onions aside for garnish.
Add the garlic and ginger to the onions in the pot and cook through for 1-2 minutes.
Add the marinaded chicken to the pot mix well.
Add the sugar and ¼ cup of water and bring to the boil, then turn down low and let simmer for 15-20 minutes or until the chicken has cooked through and a thick paste has formed around the chicken.
Add the sultanas and mix through.
Add the fluffy rice through, a large spoonful at a time, to ensure the rice is coated in the mixture. Save the star anises and cinnamon stick for garnish.
Stir through the nuts (optional), toss through the coriander, garnish with the remaining onions, star anises and cinnamon stick. Serve with a side of yoghurt. Enjoy!