Recipes
Chicken biryani
15 minutes
Preparation time
22 minutes
Cooking time
4 serves
Serves
Ingredients
4 tbsp olive oil
1 tsp cardamom pods, crushed
½ tsp whole cloves
1 cinnamon stick
1 brown onion, diced
2 garlic cloves, crushed
1 tsp ginger, grated
2 ½ tsp garam masala
2 ½ tsp turmeric
2 ½ tsp ground coriander
600 g skinless chicken thigh fillets, diced
1 ½ cups basmati rice
375 ml chicken stock
1 cup fresh or frozen peas
2 tbsp mango chutney
¼ cup chopped coriander
To serve
Thick natural yoghurt
Mango chutney
Miele accessories
Method
- Heat the oil in a frying pan on a medium-high heat, induction setting 7.
- Add cardamom, cloves and cinnamon and fry until fragrant. Add the onion and fry until golden.
- Add the garlic, ginger, ground spices and diced chicken and continue to cook for 5 minutes.
- Remove from the heat and place the mixture into an unperforated steam container. Add the rice and the stock, stir to combine and Steam at 100°C for 22 minutes.
- Stir in the peas and mango chutney and cover with foil and rest for 3-5 minutes.
- Stir in the coriander and season to taste.
- Serve with yoghurt and extra mango chutney
Applicance Functions
Miele
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