Chicken Biryani

Zithokozise with this easy Chicken Biryani recipe that will have your guests asking for seconds!

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Chicken Biryani

Cooking Method: Frying Cuisine: Indian Courses: Dinner Recipe Keys: Keto Spicy

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Servings: 2

Ingredients

Servings

• 2 tbsp sunflower oil
• 1 large onion (chopped)
• 4 chicken breasts
• 1 lemon (juiced)
• 2 tsp Amapelepele Curry Powder – Durban Masala
• 1 tsp Amapelepele Hot Chilli Powder
• 1 tsp salt
• 300 g basmati rice
• 1 garlic clove (crushed)
• 2.5cm stick fresh ginger (grated)
• 850 ml hot chicken stock
• 3 tbsp fresh coriander (chopped)

Instructions

1. Heat oil in a large saucepan over low heat. Add onion and cover, cook for 10 minutes until softened.

   2 tbsp sunflower oil, 1 chopped large onion

2. Cut the chicken into bite-sized pieces, place into a bowl, add lemon juice, masala, chilli powder, and salt. Stir well to coat.

   4 chicken breasts, 1 juiced lemon, 2 tsp Amapelepele Curry Powder – Durban Masala, 1 tsp Amapelepele Hot Chilli Powder, 1 tsp salt

3. Add garlic and ginger to the onion and cook for 2 minutes, then add the chicken pieces and cook for a further 2 minutes, stirring constantly.

   1 crushed garlic clove, 2.5cm piece grated fresh ginger

4. Rinse rice several times in cold water, until the water runs clear.

   300g basmati rice

5. Add the rice and hot stock to the pan, stir well then bring to a boil. Cover with a tight-fitting lid.

   850ml hot chicken stock

6. Reduce the heat and cook for 5 minutes.

7. Turn off the heat and leave in the pan for 10 minutes to finish cooking in the steam. Do not remove the lid.

8. Add the coriander and serve immediately.

   3 tbsp chopped fresh coriander

Keywords: dinner, chicken, biryani, spicy