Chicken Biryani

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    723
based on 1 ratings

Just a delicious dish all round. Forget heading out for a curry, stay in and treat yourself to this amazing thing! Cue the Naan. Thanks Thermomix!

Inspired by: https://tenina.com/recipes/chicken-biriyani-thermomix-thermochef

recipe updated Sep 7, 2020

Ingredients

  • Red onion icon
    Red onion
    4 (about 540 g)
  • Ginger icon
    Ginger
    20 g (about 3 ⅝ tbsp)
  • Chicken thigh icon
    Chicken thigh
    1.2 kg (about 6 ¼)
  • Cinnamon stick icon
    Cinnamon stick
    ½ (about 2 g)
  • Coriander seeds icon
    Coriander seeds
    2 tbsp (about 11.1 g)
  • Chili flakes icon
    Chili flakes
    1 tbsp (about 2.4 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Garlic clove icon
    Garlic clove
    10 (about 60 g)
  • Onion icon
    Onion
    80 g (about ½)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g (about 1 ½ tbsp)
  • Chicken stock icon
    Chicken stock
    400 ml (about 400 g)
  • Water icon
    Water
    400 g (about 1 ¾ cups)
  • White rice icon
    White rice
    200 g (about 1 cup)
  • Currants icon
    Currants
    100 g (about 1 cup)
  • Bay leaves icon
    Bay leaves
    3 (about 0.6 g)
  • Cardamom pods icon
    Cardamom pods
    2 tsp (about 4 g)
  • Saffron threads icon
    Saffron threads
    1 pinch (about 0.11 g)
  • Butter icon
    Butter
    100 g (about ½ cup)
  • Almonds icon
    Almonds
    as needed

Tools

  • kCook icon TM5
  • kCook icon Baking dish - 2 quart
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add cinnamon stick, coriander seeds, chili flakes and sea salt to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Blitz - approx 5 sec, speed 10
  5. Then add garlic clove, red onion, onion, ginger and extra virgin olive oil to the mixture
  6. Chop - approx 2 sec, speed 6
  7. Sauté - approx 8 min, varoma, speed 2
  8. Then add chicken stock to the mixture
  9. Cook - approx 6 min, 100°C, reverse gentle stir
  10. Add chicken thighs to a clean baking dish
  11. Arrange mixture in chicken
  12. Add water, white rice, currants, bay leaves, cardamom pods and saffron threads to the chicken
  13. Cover
  14. Bake - 1 hr, 200°C
  15. Stir butter into the chicken
  16. Scatter almonds over the chicken
  17. Serve
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