Malabar Chicken Biryani
Malabar Chicken Biryani
SERVES 2
5 MINS PREP
COOKS IN 15 MINS
Cook our delicious Malabar chicken biryani and discover delicious layers of authentic coastal flavours in every bite. A perfect one-pot meal!
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Ingredients
- 1 pack of The Spice Tailor Malabar Biryani (rice included)
- 1 tbsp vegetable oil
- 3 large chicken thigh fillets, excess fat trimmed off and cut into generous sized pieces
- 1 tbsp cashew nuts
- 2 tsp raisins
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Crispy fried onions (optional)
- Freshly chopped coriander to garnish
Method
- Heat the oil in a frying pan, add the cashews and raisins and cook until golden and puffed up respectively. Spoon out of the oil and place on kitchen roll.
- Add the spices from the whole spice sachet into the pan and sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
- Add the contents of the base and main sauce from the pouches and bring to a simmer. Cook until the chicken is cooked through, another 5-6 minutes or so.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’ and spoon over the cashews, raisins and saffron milk (if using).
- Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.
- Serve as it is or garnished with the crispy onions and coriander.
Saffron Milk:
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy fried Onions:
Heat 3.5cm 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.
Ingredients
- 1 pack of The Spice Tailor Malabar Biryani (rice included)
- 1 tbsp vegetable oil
- 3 large chicken thigh fillets, excess fat trimmed off and cut into generous sized pieces
- 1 tbsp cashew nuts
- 2 tsp raisins
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Crispy fried onions (optional)
- Freshly chopped coriander to garnish
Method
- Heat the oil in a frying pan, add the cashews and raisins and cook until golden and puffed up respectively. Spoon out of the oil and place on kitchen roll.
- Add the spices from the whole spice sachet into the pan and sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
- Add the contents of the base and main sauce from the pouches and bring to a simmer. Cook until the chicken is cooked through, another 5-6 minutes or so.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’ and spoon over the cashews, raisins and saffron milk (if using).
- Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.
- Serve as it is or garnished with the crispy onions and coriander.
Saffron Milk:
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy fried Onions:
Heat 3.5cm 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
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Malabar Biryani
Arguably the tastiest rice dish in the world. This biryani is rich, aromatic and takes inspiration from the Malabar Coast. Perfect with seafood, vegetables, eggs, red meat or poultry.
