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Chicken Biryani by Chef Paul Hage:

  • Chicken, whole 1.4 kg
  • Onion, diced 150.0 g
  • Ginger, paste 20.0 g
  • Yoghurt 100.0 g
  • Cumin powder 7.0 g
  • Black pepper, ground 7.0 g
  • Cardamom, powder 7.0 g
  • Turmeric powder 7.0 g
  • Basmati rice 450.0 g
  • Mint leaves chopped 10.0 g
  • Coriander leaves 10.0 g
  • Garlic, finely chopped 40.0 g
  • Oil 50.0 ml
  1. Chicken Biryani by Chef Paul Hage:

    • Portion each whole chicken into 8 or 10 pieces. Marinate using oil, Knorr Chicken Stock Powder, Knorr Tomato Pronto, garlic, ginger, yoghurt and all the spices. Allow to absorb flavours for 30 minutes.
    • Wash the rice and let it drain for 30 minutes.
    • In a pot or pan sear the chicken before adding the rice and water to cover. Mix and wait to boil.
    • Reduce heat, cover and allow to cook through for 20-30 minutes.
    • Garnish with fresh coriander and mint.