INDIAN CHICKEN BIRYANI WITH RED RICE

Recipe Created By:

Gary Guiney

Serves

6

ready in

60 minutes

difficulty

Easy

What you will need

  • 500g Riso Gallo Rustico Rosso
  • 5 skinless chicken thighs
  • 3 Tbsp of Curry powder (1 for pan, 2 for marinade)
  • 2 tsp Cumin
  • 2 tsp Garam Masala
  • 1.2 litres of chicken stock
  • 1 large onion
  • 3 cloves of garlic
  • 1 cup of olive oil
  • 150g natural yogurt (garnish)
  • 2 single peppers sliced fin

How to prepare:

Rinse your rice under cold water for 30 seconds, drain and set to one side. Then take your chicken thighs and score the flesh length ways. Set to one side.

In a bowl add your olive oil, 1 tsp of cumin, 1 tsp of garam masala, 2tbsp of mild curry powder, mix and add your chicken into the bowl, cover and set in fridge for 1 hour.

n a hot pan add your onions, garlic and rest of your spices cook off for 5 minutes on a medium heat. Once soft, add your drained Wholegrain Rice and give it a good stir coating your rice with the spices. Add your chicken stock and place a lid on the pan, then reduce the heat as you want the rice to slow cook.

Remove your chicken from the fridge and let it rest in room temp for 10 minutes. Then, in a pan with oil, place the marinated chicken browning on both sides. This will take 6-7 minutes. Once browned, place the chicken thighs into your rice and place the lid back on and cook for 40 minutes (if you feel it needs more liquid just add some boiling water).

At the 1 hour mark, your rice should be tender, and has soaked up the liquid. Reduce the heat and take your pan off. Place the cooked rice on a large serving plate and top with your chicken thighs and a dollop of natural yogurt to serve.

 

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