Spicy Chicken Biryani
Spicy Chicken Biryani
SERVES 2
10 MINS PREP
COOKS IN 15 MINS
We use only the best and only natural ingredients in our biryani kits that is why they taste so good! Cook this chicken biryani today and join us in the joy!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Ingredients
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp vegetable oil
- 4 chicken thighs, skinned and ideally bone-in (if you are in a hurry, buy fillets and cut into large cubes)
Optional Extras
- ½ medium onion, finely sliced
- Oil to fry onions
- Pinch of saffron strands
- 3 tbsp milk
Method
- Heat the oil in a medium sized saucepan. Add the spices, including the chilli for extra optional heat and cook for 10 seconds.
- Add the chicken and brown in the oil for a few minutes.
- Add the biryani sauce and a splash of water, bring to a boil and simmer on a low-medium heat (depends how much time you have), until the chicken is cooked, around 30 minutes. Keep an eye on the pan and add another splash of hot water if the pan is drying up. If using pieces of thigh, this will only take around 6-7 minutes.
- If it is too watery, cook off some of the extra water, it should be a creamy sauce.
- Massage the rice in the packet to break up and pour over the chicken. Turn the heat to the lowest setting, cover and steam the rice to heat through, around 5 minutes.
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 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.
Ingredients
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp vegetable oil
- 4 chicken thighs, skinned and ideally bone-in (if you are in a hurry, buy fillets and cut into large cubes)
Optional Extras
- ½ medium onion, finely sliced
- Oil to fry onions
- Pinch of saffron strands
- 3 tbsp milk
Method
- Heat the oil in a medium sized saucepan. Add the spices, including the chilli for extra optional heat and cook for 10 seconds.
- Add the chicken and brown in the oil for a few minutes.
- Add the biryani sauce and a splash of water, bring to a boil and simmer on a low-medium heat (depends how much time you have), until the chicken is cooked, around 30 minutes. Keep an eye on the pan and add another splash of hot water if the pan is drying up. If using pieces of thigh, this will only take around 6-7 minutes.
- If it is too watery, cook off some of the extra water, it should be a creamy sauce.
- Massage the rice in the packet to break up and pour over the chicken. Turn the heat to the lowest setting, cover and steam the rice to heat through, around 5 minutes.
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 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
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delhi Biryani
Arguably the tastiest rice dish in the world. This biryani takes inspiration from Delhi with a mouth-wateringly spicy and deep flavour profile. Perfect with red meat, poultry, vegetables, paneer or eggs.
