Chicken Biryani by Chef Paul Hage
Designed for professional chefs, check out this Chicken Biryani recipe, by Chef Paul Hage: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder and Knorr Tomato Pronto.

Ingredients
Chicken Biryani by Chef Paul Hage
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Chicken Biryani by Chef Paul Hage:
Chicken, whole
/kg
1.4 kg
0%
Onion, diced
/g
150.0 g
0%
Ginger, paste
/g
20.0 g
0%
Yoghurt
/g
100.0 g
0%
Cumin powder
/g
7.0 g
0%
Black pepper, ground
/g
7.0 g
0%
Cardamom, powder
/g
7.0 g
0%
Turmeric powder
/g
7.0 g
0%
Knorr Professional Tomato Pronto (6x2kg)
/g
100.0 g
0%

Basmati rice
/g
450.0 g
0%
Mint leaves chopped
/g
10.0 g
0%
Coriander leaves
/g
10.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
30.0 g
0%

Garlic, finely chopped
/g
40.0 g
0%
Oil
/ml
50.0 ml
0%
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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
Preparation
-
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.