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Chicken Biryani Recipe 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.

Chicken Biryani Recipe by Chef Paul Hage

Ingredients

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Cooking Rice and Chicken:

  • Chicken, whole 1.4 kg
  • Onion, diced 150 g
  • Ginger, paste 20 g
  • Yoghurt 100 g
  • Cumin powder 7 g
  • Black pepper, ground 7 g
  • Cardamom, powder 7 g
  • Turmeric, powder 7 g
  • Knorr Tomato Pronto (6x2kg) 100 g
  • Basmati rice 450 g
  • Mint leaves chopped 10 g
  • Coriander leaves 10 g
  • Knorr Chicken Stock Powder (6x1100g) 30 g
  • Garlic, finely chopped 40 g
  • Oil 50 ml

Preparation

  1. Cooking Rice and Chicken:

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