Preptime : 40 min
Cooktime : 60 min
Gluten Free


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1 Garlic


- rinse dry rice 3 times then fill water up to 3 cup mark and leave for 30min to soak - cube meat and rub with turmeric and salt - add oil (approx. 4 tbsp) and butter to a medium sized pot - add diced onion and fry until golden - add garlic, 2 bay leaves and ginger - then add turmeric, coriander powder, cumin powder, 1 tbsp salt and pepper - add diced tomato - add chicken, along with 2 teaspoons of clove, cinnamon and cardamom spice mix, and pinch of ground nutmeg - fry chicken until cooked through - add yoghurt and water mixture to pot - put a lid on the pot and leave for 45min on low heat - put 1/3 cup of milk in microwave for 30 seconds (or until hot – not boiling) - add 2 pinches of saffron to milk - leave until cool - heat oven to 150 degrees Celsius - add 2 bay leaves, 2 tsp ccc spice mix, pinch of salt and 1 tsp turmeric to cold water - add drained rice and cook for 5/6 minutes - finely slice 1 onion and deep fry until crispy - add knob of butter to serving pan/ tray - add alternating layers of meat and rice - add fried onions on top of meat layers - top with fried onions - add 2 tsp of rose water and add saffron milk - cover with foil and place in middle of oven for 45min - fry cashews/ almonds and sprinkle on top of biryani after it comes out of the oven