Spicy Chicken Biryani
Spicy Chicken Biryani
Made With Our Delhi Biryani
SERVES 2
10 MINS PREP
15 MINS COOK
We use only the best and only natural ingredients in our biryani kits that is why they taste so good! Cook this chicken biryani today and join us in the joy!
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Ingredients
- 1 pack of The Spice Tailor Delhi Biryani(rice included)
- Vegetable oil for frying onions
- 3 small thigh joints or 200g chicken thigh fillets, diced for a quicker dish
Optional Extras
- ½ medium onion, finely sliced
- Oil to fry onions
- Pinch of saffron strands
- 3 tbsp. milk
Method
- Heat the oil in a medium sized saucepan. Add the spices, including the chilli for extra optional heat and cook for 10 seconds.
- Add the chicken and brown in the oil for a few minutes.
- Add the biryani sauce and a splash of water, bring to a boil and simmer on a low-medium heat (depends how much time you have), until the chicken is cooked, around 30 minutes. Keep an eye on the pan and add another splash of hot water if the pan is drying up. If using pieces of thigh, this will only take around 6-7 minutes.
- If it is too watery, cook off some of the extra water, it should be a creamy sauce.
- Massage the rice in the packet to break up and pour over the chicken. Turn the heat to the lowest setting, cover and steam the rice to heat through, around 5 minutes.
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.
Ingredients
- 1 pack of The Spice Tailor Delhi Biryani(rice included)
- Vegetable oil for frying onions
- 3 small thigh joints or 200g chicken thigh fillets, diced for a quicker dish
Optional Extras
- ½ medium onion, finely sliced
- Oil to fry onions
- Pinch of saffron strands
- 3 tbsp. milk
Method
- Heat the oil in a medium sized saucepan. Add the spices, including the chilli for extra optional heat and cook for 10 seconds.
- Add the chicken and brown in the oil for a few minutes.
- Add the biryani sauce and a splash of water, bring to a boil and simmer on a low-medium heat (depends how much time you have), until the chicken is cooked, around 30 minutes. Keep an eye on the pan and add another splash of hot water if the pan is drying up. If using pieces of thigh, this will only take around 6-7 minutes.
- If it is too watery, cook off some of the extra water, it should be a creamy sauce.
- Massage the rice in the packet to break up and pour over the chicken. Turn the heat to the lowest setting, cover and steam the rice to heat through, around 5 minutes.
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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delhi Biryani
Delhi, once the Indian capital of the Mughals, is now well known and loved for its fantastic Mughlai food - a delicious blend between North Indian flavours and Mughal favourites. Our full-flavoured Delhi Biryani is a great example with its medium heat, fuller spicing and the rich complexity of tomatoes adding depth to the yoghurt sauce. The perfect dish for lovers of spice and flavour.
It contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice, cover and steam.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
