Chicken Biryani
Delight in the rich, aromatic flavours of this Indian chicken biryani recipe! Using the Panasonic SR-DA182 Rice Cooker guarantees a delicious, restaurant-quality dish with minimal effort and maximum taste.
Ingredients
Chicken Curry
- 4Chicken drumsticks
- 100 gNatural yoghurt
- 1 tbspFresh ginger minced
- 2Garlic cloves minced
- 0.125 tspGround turmeric
- 0.125 tspGround cinnamon
- 0.25 tspGround cardamom
- 0.5 tspPaprika
- 1 tspGaram masala
- 1 tspGround coriander
- 2 tspGround cumin
- 1 tspSalt
- 1 tbspButter or ghee
- 100 mlChicken stock
To Serve
- Coriander leaves
- Flaked almonds
- Fried shallots
- Sliced red onion
- Sliced green chilli
- Lemon wedges
- Natural yoghurt
Rice
- 400 gUncooked basmati rice
- 1Cinnamon stick
- 1Star anise
- 6Green cardamom pods
- 4Whole cloves
- 2Dried bay leaves
- 1 tspSalt
- 550 mlChicken stock
- 0.5 tspSaffron threads
- 40 gFried shallots
Steps
1) Make the marinade for the chicken curry; place the yoghurt, ginger, garlic, spices and salt into a large bowl and stir to combine. Add the chicken drumsticks, mix well to coat the chicken. Cover and place in the fridge to marinate for at least an hour, or if you have time overnight.
2) Place the basmati rice in a bowl and cover with water, allow to soak for at least 30 minutes.
3) To bloom the saffron, place warm water and saffron threads in a small bowl to infuse.
4) Select the Congee/Soup setting on the rice cooker and wait for the bowl to heat. Add the butter or ghee, followed by the marinated chicken. Cook for 4-5 minutes on each side. Press the ‘Off’ button. Add 100ml chicken stock, close the lid and cook on the ‘Quick Cook/Steam’ mode for 20 minutes, flipping the chicken over halfway.
5) Drain the rice and add half on top of the chicken curry. Scatter over half of the fried shallots. Then repeat with another layer of rice and shallots. Drizzle the saffron water over the top of everything. Add the cinnamon stick, bay leaves, cardamom pods and cloves. Then pour in the chicken stock. Close the lid and select the ‘White Rice’ function on the rice cooker and press start.
6) To serve, scoop out the biryani onto a large serving platter. Scatter over coriander, flaked almonds and fried shallots. Serve with the yoghurt, onion, chilli and lemon.
