Be inspired with Recipes created by Chefs.
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|1.5||kg||Chicken Thigh Fillets (skin off)|
|200||mL||Natural Plain Yogurt (whisked)|
|10||g||Ginger & Garlic Paste|
|10||g||Almond Paste (optional)|
|1||kg||Fortune Biryani Special Basmati Rice|
|1.5||mL||Rose Water or Kewra Water|
|80||g||Cashew Nuts (roasted)|
Preparing the rice: Wash the Fortune Biryani Special Basmati Rice in cold water, then soak it for 15 minutes. In a separate dish, soak the saffron threads in warm milk. After soaking the rice, put 3 litres of water in a pot on the stove and bring it to a boil. Then, add the salt and the juice from one lime. Slowly add the soaked rice and continuously stir over the heat until the rice is 90% cooked.
Cut the chicken fillets into large portions and place them in a bowl. To make your marinade, create a paste using yogurt, ginger garlic paste, all ground spices and salt. Massage the chicken evenly with the marinade and then place it in the fridge.
Cooking the Biryani: Slice the shallots down the middle and fry half of the amount in the ghee on low heat. Once they have cooked, place them on a paper towel and reserve the ghee. Pour the ghee into a heavy-bottom pot and place on low to medium heat.
Once the pan has heated up, add the whole spices and cinnamon sticks and cook for 15 seconds. Then, assemble a layer of marinated chicken at the bottom of the pan, add the cooked rice over the chicken, pour the saffron milk over the layer, followed by the shallots.
Add the reserved stalks of mint and coriander, as well as the remaining rose water. Place the lid on the pot and seal it tightly by using the dough. Using the dough ensures no moisture can escape the pan while in the oven. Cook the dish on a low heat at 90 degrees in the over for 20 to 25 minutes.
Once the dish has been in the oven, pour the rice into a large shallow dish and squeeze some lime juice over the top. For serving, place a few lime wedges along the side and sprinkle the cashew nuts over the top.