Easy Hyderabad Chicken Biryani
Easy Hyderabad Chicken Biryani
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- 3 tsp vegetable oil
- 1 pack of The Spice Tailor Hyderabad Biryani (rice included)
- 400g chicken thigh fillets (cut into large cubes) or 500 chicken joints (skinned)
- A pinch of saffron
- 8 tbsp. milk
- A few small cubes of butter (optional)
- Crispy onions (optional)
- Heat 3 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
- Add the chicken and brown lightly for 2-3 minutes.
- Add the contents of the sauce pouch and simmer for 3-4 minutes if using fillets or 25-35 minutes if using joint. Add a little water as necessary; the sauce should be lightly creamy.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter and sprinkle a handful of crispy fried onions over the rice.
- Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10 minutes if you have the time to allow the flavours to infuse.
Saffron Milk
Simmer a good pinch of saffron strands in 8 tbsp. of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
- 3 tsp vegetable oil
- 1 pack of The Spice Tailor Hyderabad Biryani (rice included)
- 400g chicken thigh fillets (cut into large cubes) or 500 chicken joints (skinned)
- A pinch of saffron
- 8 tbsp. milk
- A few small cubes of butter (optional)
- Crispy onions (optional)
- Heat 3 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
- Add the chicken and brown lightly for 2-3 minutes.
- Add the contents of the sauce pouch and simmer for 3-4 minutes if using fillets or 25-35 minutes if using joint. Add a little water as necessary; the sauce should be lightly creamy.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter and sprinkle a handful of crispy fried onions over the rice.
- Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10 minutes if you have the time to allow the flavours to infuse.
Saffron Milk
Simmer a good pinch of saffron strands in 8 tbsp. of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
Keep this recipe for later
