Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
78 kJ
1550 kJ
Protein
0.7 g
13.7 g
Fat, total
1 g
19.8 g
-saturated
0.1 g
1.3 g
Carbohydrate
0.9 g
17.7 g
-sugars
0.4 g
7.6 g
Sodium
9 mg
176 mg
Ingredients
Coriander Seed, Cumin Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
Recipe
Ingredients:
Paste Ingredients:
- 1 tsp ginger, finely chopped or minced
- 4 cloves garlic (4 tsp garlic paste)
- 4 green hot chillies
- 1 sprig fresh coriander leaves
- 2 tbsp Chicken Biryani Masala
- 1 cup oil
- salt to taste
- 500 g Basmati rice (washed and cook)
- 1½ kg Chicken, diced
- 2 medium onions, finely chopped
- 250 g quartered potatoes
- 1 cup peas (fresh or frozen)
- 50-100 g raisins
- 50-100 g cashew nuts
- Juice of 3 lemons
- 250g tomatoes, sliced or chopped
- 3 hard-boiled eggs (segments)
Method:
Pre-prep: Biryani PasteHeat oil, fry cashew nuts until lightly browned, drain, fry raisins and drain.Fry sliced onions until lightly browned, remove half for later.Add blended Chicken Biryani Masala paste to half of the onions, mix well, frying gently.Add chicken and seal. Mix well with spices, add peas, potatoes, lemon juice and 2 cups of water.Salt to taste and cook until chicken is done and curry is reduced by leaving lid off and evaporating excess water (this is a dry curry but a rich curry sauce is an option).Grease ovenproof dish. Place a layer of rice followed by a layer of chicken curry, tomatoes, eggs and remaining fried onions.Finish with a layer of rice and sprinkle with fried cashews and raisins.Sprinkle Biryani with 1 tbsp oil and bake until top is lightly browned. Serve with pickles and raita.
Inez –
This has now been added to my favourites list. It’s full body flavour is absolutely delicious! This should be in every curry lovers cupboard! 👍