Charlie’s Chicken Biryani
Charlie’s Chicken Biryani
2 people
60 mins
Extra Hot
Ingredients
- Punjaban Butter Chicken
- 4 tablespoons of oil
- 1 inch cinnamon stick
- 2 bay leaves
- 3 or 4 Cardamom pods
- Freshly choppec Coriander
- 1 Onion chopped roughly
- Salt to taste
- 1 tablespoon of Fenugreek leaves
- 2 tablespoons of Punjaban Classic Maranade
- 250g of Punjaban Basmati Rice
- 2 tabelspoons of yogurt
- 300g of chicken
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Method
- Mix the marinade and yoghurt together and add the chopped chicken and leave in marinade for a few hours ideally overnight.
- Put the rice in some water to boil for about 10 minutes. Do not overcook it, it only needs to be half cooked. Rinse in a colander and leave aside.
- In a heavy nonstick pan add 1 tbsp of oil and fry the marinated chicken until the outsides are sealed (approx. 10 to 15 minutes)
- In another deep pan, add 2 tbsp oil and heat the cinnamon stick, cardamom pod and bay leaves. Fry for about a minute and then add the chopped onion and half a jar of butter chicken, fenugreek leaves and fresh coriander. Fry for about three minutes. Add the marinated chicken and cook for another minute or 2.
- Add the rice and 450g (in weight) water and stir gently. Bring to the boil and lower the heat to a simmer. Half cover the pot and simmer very gently for about 25 minutes. If there is still water remove the lid completely and allow the rice to absorb all the water. Half way through, lift the bottom of the rice with a spatula. Cover the rice at the end with the lid and leave to steam gently.
- Serve with some natural yoghurt.