STOVETOP CHICKEN BIRIYANI
Ingredients
For the marinated chicken:
400g Boneless Chicken Thighs cut into 2 cm chunks
Spiced Yoghurt (contains yoghurt, cardamom pods and ground cumin)
Zest of half a lemon
8g Coriander - few leaves reserved for garnish, the rest chopped coarsely
1/4 tsp each Salt and Pepper
For the rice:
125g Basmati Rice, rinsed and drained
1 Garlic Clove peeled and crushed
10g Fresh Ginger, peeled and grated
1 Spice Mix (contains ground turmeric and whole cloves)
1/2 tsp Salt
1/2 Tbsp Butter
To assemble:
60g Spinach, chopped
12.5g Chicken Stock Concentrate, mixed with 250ml boiling water
To serve:
60g sliced almonds
1/2 Tbsp Butter
Method
Place the chicken thighs, spiced yoghurt, lemon zest, coriander, salt and pepper in a bowl. Mix well to combine and reserve for 20 minutes to marinate
Place the rice in a separate bowl and mix with the garlic, ginger, spice mix and salt
Melt butter in a heavy based pot with a 3-4 litre capacity. Remove from the heat and spread half the rice mixture over the base of the pot. Arrange the chicken, marinade liquid, and spinach over the top of the rice. Cover with the rest of the rice mixture
Pour the stock over the top. Cover the pot tightly and cook over a low heat for 30 mins without uncovering. Remove the lid and cook another 5 mins to further reduce and lightly brown the base
While the rice is cooking, pan-fry the almonds in butter
Serve the biriyani garnished with the almonds and extra coriander leaves