Baked Chicken Biryani

(71)
"A beautifully baked chicken biryani. Nothing comes close to chicken biryani for me. I honestly could eat this a few times a week; so much so, that I found a brilliant cheats method that involves throwing all the ingredients into the oven from scratch and guess what? it's just as tasty as a conventional biriyani. It saves so much time which is the principle reason behind this recipe. The chicken marinade is what makes this work so well, rich spices mixed in yogurt and left to marinade until you're ready to cook this dish. See the story today to for a demo. The chicken is so tender and moist, the rice fuffy and spices balanced. Garnish with fried onions and pomegranate for a little piquant twist This is definitely my new go-to method to create this epic dish "
-- @fredashafi_spiceitup

Recipe Intro From fredashafi_spiceitup

I've made this Baked Chicken Biryani, by Australian food blogger, @fredashafi_spiceitup and it's an absolute hit!! Make it vegetarian by adding some crispy tofu.

A baked chicken biryani. 

Nothing comes close to chicken biryani for me. I honestly could eat this a few times a week; so much so, that I found a brilliant cheats method that involves throwing all the ingredients into the oven from scratch and guess what? it's just as tasty as a conventional biriyani.  It saves so much time which is the principle reason behind this recipe. The chicken marinade is what makes this work so well, rich spices mixed in yogurt and left to marinade until you're ready to cook this dish.  The chicken is so tender and moist, the rice fuffy and spices balanced. Garnish with fried onions and pomegranate for a little piquant twist

This is definitely my new go-to method to create this epic dish 

 

Ingredients :

 

800g chicken pieces 

1 onion finely sliced 

2 cups basmati rice 

2 fresh chillies roughly chopped 

 

Garnish : 1 onion finely sliced 

1/2 tsp whole peppercorns

1 bay leaf 

2 cloves

2 cardamom pods

Fresh coriander 

Pomegranate 

 

Marinade 

1  cup plain yoghurt 

1 tsp Cumin seeds

1 tsp ground cumin 

1 tsp turmeric 

2 tsp Kashmiri red chilli powder

1/4 tsp cayenne pepper

2 tsp coriander powder

1 tsp crushed coriander seeds

1 tablespoon fresh garlic and ginger crushed

Salt to taste 

juice of one lemon

1 teaspoon dried mango powder (optional)

 5 tbsp olive oil

 

Method 

Mix together all the ingredients For the marinade and add the chicken making sure it is well coated 

Refrigerate for a few hours 

 

When ready to cook, place the chicken in a baking dish and cook for 40 minutes at 180degrees 

 

In a frying pan, add a little oil and  fry the onions, bay leaf pepper corns, cloves and cardamom pods until crispy and golden brown 

 

Boil the rice 

 

After 40 minutes remove the chicken from the oven and add the boiled rice making sure it's well distributed into the chicken and the sauce 

 

Sprinkle the fried onions and return to the oven and bake for a further 10 - 15 minutes 

 

Once cooked, garnish with fresh coriander , pomegrate, fresh chillies and serve immediately 

Enjoy !