Chicken Biryani

Ingredients

• White rice

  Long-grain, regular, raw, unenriched

  5 ½ cup or 1.02kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Sweet, raw

  1 onion or 331g

• Ginger

  Spices, ground

  100g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bay

  Castella

  100g

• Cardamom

  Spices

  200g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Pumpkin pie spice

  Spices

  ¼ cup or 22g

• Chicken thigh

  Broilers or fryers, meat only, raw

  100g

• Yoghurt

  Greek Style, with Honey - Bio Live

  75g

• Quorn, Meatless & Soy-Free Chik'n Cutlets, Gruyere

  Quorn Foods, Inc

  200g

• Almonds

  Nuts, raw

  2 almond or 2g

• Fresh cilantro

  Coriander leaves, raw

  200g

Directions

1. 1. Place rice in a saucepan with a pinch of salt and 3 cups water. Cover, bring to the boil, then reduce heat to low and cook for 12 minutes. Remove from heat.
2. 2. Meanwhile, heat ghee or oil in a saucepan over medium heat. Add onion and cook for 5 minutes until softened. Stir in ginger, garlic, bay leaf, cardamom and cinnamon and cook for 2 minutes or until aromatic. Add biryani spice mix and stir well to combine.
3. 3. Add chicken to pan and cook, stirring occasionally, for 4 minutes. Stir in yoghurt and sultanas and season. Spoon rice over chicken, cover with lid and cook for a further 10 minutes. Remove from heat and stand for 10 minutes. Stir rice through chicken, spoon into a serving dish and scatter with almonds and coriander.
4. (source: https://www.woolworths.com.au/shop/recipedetail/7693/chicken-biryani)