Description
Hey fellow foodies, this wonderful chicken biryani dish is one of my all time favourites which I have been making for many years. It is an aromatic rice dish which requires preparation but then, the magic happens when it’s completely cooked.
Ingredients
Scale
- 1 Medium Chicken
- 500g Basmati Rice
- 2 Large Potatoes
- 1 Cup Garden Peas
- 1 Medium Onion
- 3 Medium Garlic Cloves
- 100g Vermicelli
- 1 tbsp Root Ginger
- 3 tbsp Coriander Powder
- 1 tsp Cinnamon Powder
- 1 tsp Nutmeg Powder
- 1/2 Cup Olive Oil
- 4 tsp Salt
- 1 tsp pepper
Instructions
- Cut the chicken into easy to manage pieces and place them in a large saucepan. Rinse the chicken, fill the pan with cold water and bring it to the boil. Use a slotted spoon to skim the rising foam until the soup water becomes clear. Add 1 tsp salt, 1/2 tsp pepper, 1 tsp nutmeg and 1/2 sliced onion. Cover the pan and cook on medium heat for 45 minutes.
- Remove the chicken and let it cool down for 10 minutes. Cover the chicken soup and turn the heat down to very low. Cut the potatoes into small cubes and place them in a medium pan. Cover the potato cubes with cold water and add 1 tsp salt. Cover the pan and cook on medium heat for 15 minutes until the potatoes are almost soft. Add garden peas, cover the pan and cook for 5 minutes.
- Debone, skin and shred the chicken. Use a colander to drain the water from the potatoes and garden peas. Add 1/2 cup olive oil to a large pan on medium/high heat. Add 1/2 diced onion and stir until they become translucent, add the chopped root ginger and stir for 30 seconds, add the chopped garlic and stir for 30 seconds or before they start to brown. Add 500g basmati rice and stir until the rice has been touched by the oil. Cover the rice with chicken soup and stir.
- Add the shredded chicken, potatoes and peas. Add 2 tsp salt, 1/2 tsp pepper, 50g crushed vermicelli, coriander and cinnamon, cover the rice with chicken soup and mix well.
- Cover the pan and cook on low heat for 20 minutes, after 15 minutes, add 50g crushed vermicelli to the chicken soup. Cover the soup pan and cook on low for 5 minutes. Check your biryani rice is cooked before serving. Enjoy.
Notes
To save time, prep the potatoes, onion, root ginger and garlic while the chicken is boiling
You Can fry the vermicelli for 30 seconds before adding the rice to give them a brown colour
For a richer chicken soup, you can boil the whole chicken.
- Prep Time: 10 mins
- Cook Time: 1 hr 30 mins
- Category: Dinner
- Method: Stove Top
- Cuisine: Middle Eastern
Nutrition
- Serving Size:
- Calories: 820
- Sugar: 10.5 g
- Sodium: 2417.5 mg
- Fat: 29.4 g
- Carbohydrates: 128.6 g
- Protein: 16.8 g
- Cholesterol: 5.2 mg
Keywords: Aromatic, Chicken Biryani, Basmati Rice
