Chicken Tikka Biryani

Prep Time

-

Cook Time

55 min

Portion(s)

2

meal chicken, curry
ingredient lunch, main, on-the-go
ingredients

100100 g Country Range Marinated Chicken Tikka

2525 g Country Range Vegetable Oil

100100 g Country Range Chopped Tomatoes

100100 ml water

500500 ml Country Range Chicken Bouillon (for the rice)

1 1 onion, diced

1 1 onion, sliced

1 1 tbsp fresh coriander, chopped

2 2 fresh green chillies, sliced

6060 g Country Range Easy Cook Basmati Rice

1 1 tsp Country Range Garlic Purée

½ ½ tsp Country Range Ground Ginger

1 1 tsp Country Range Madras Curry Powder

1 1 Country Range Cinnamon Stick

½ ½ tsp Country Range Whole Cumin

½ ½ tsp Country Range Whole Coriander

6 6 Country Range Whole Cloves

4 4 Country Range Whole Cardamon pods

¼ ¼ tsp Country Range Crushed Chillies

Multiply by
method
  • 1Pre-heat oven to 200°C .
  • 2Heat the oil in a saucepan and fry the diced onions.
  • 3Add the garlic and all of the spices.
  • 4dd the chopped tomatoes and water and simmer.
  • 5Remove from the heat and add the chicken tikka pieces.
  • 6Cook the rice in chicken stock following the package instructions.
  • 7Fry the sliced onions until golden brown.
  • 8In a large pot, assemble your biryani as follows: 1/3 basmati rice, 1/2 chicken curry mix, 1/2 golden sliced onions, 1/3 rice, oil, 1/2 chicken curry mix, 1/3 basmati rice and finally the re-maining caramelised onions.
  • 9Place the lid on and bake in the oven for 10 minutes.
  • 10Remove from the oven, add the chopped coriander and sliced green chilli.
  • 11Serve.