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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Chopping board | Knife | Cooking pot | Strainer | Frying pan | Bowl
Cooking Instructions
Ingredients
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Step 5 : Make the Raita Sauce
Dice the cucumber and finely chop the mint leaves. Combine with the reserved tomato in a bowl with yogurt. Season with salt and black pepper and refrigerate until serving.
120 g Red Onion
140 g Fresh Tomato
7 g Ginger
7 g Garlic
7 g Coriander Leaves
7 g Mint Leaves
120 g Fresh Lemon
150 g Greek Yoghurt
10 g Biryani Masala
20 g Ghee
150 ml Home Made Vegetable Stock
4 g Chicken Masala Powder
2 g Coriander Powder
1 g Turmeric Powder
180 g Basmati Rice
150 g Greek Yoghurt
Allergens
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Step 1 : Prep the Ingredients
Peeling and finely chop the garlic and ginger. Thinly slice the onion, cube the tomato (reserve 1/4 for later), and finely chop the coriander leaves. Halve the lemon and squeeze.
Nutritional Information
Energy (kJ/kcal)
609
Protein (g)
22
Carbohydrates (g)
98
Fibers (g)
7
Sugar
9
Fats (g)
19
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Pan-fry the Chicken
Heat oil in a pan over medium heat. Add the marinated chicken and cook for 5-7 minutes until done. Remove from the pan and keep aside.
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Step 2 : Marinate the Chicken
In a cooking pot over medium-high heat, add water, garam masala, salt, bring to boil. Add the washed rice to the boiling water, cook for 15-20 minutes, then drain, removing the garam masala whole. Marinate the chicken breast with half the yogurt, lemon juice, biryani masala, salt, and black pepper.
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Step 4 : Make the Gravy
In the same pan, heat ghee, then add sliced onions and garlic, cook until soft. Add the chopped tomatoes, cook until they soften. Stir in coriander, turmeric powder, and the remaining spices for 1 minute. Pour in the vegetable stock, add the cooked chicken back, and simmer for 5 minutes. Season with salt and black pepper.
Step 6 : Serve and Enjoy!
In a large pot, layer half of the cooked rice, followed by the chicken mixture. Sprinkle with half of the mint and coriander leaves, then cover with the remaining rice. Pour over the homemade saffron-infused water, cover tightly with a lid, and cook on low heat for 5-7 minutes. Divide the biryani among plates, serving with the prepared raita on the side.
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