Recipes

Chicken Biryani with all the trimmings

Biryani is a beloved and iconic dish, known for its fragrant blend of spices, aromatic Tastic basmati rice, and tender marinated chicken seasoned with Benny spice.

Ingredients

Yield: 10 portions

For Chicken Marinade:

1.25 kg Chicken breast/pieces
45 ml Ginger & Garlic paste
5 g Turmeric

Spices:

3 Bay leaves
15 Cloves
3 Star anise
1 kg Tastic Basmati
250 g Onions, sliced thinly
250 ml Plain yoghurt
15 g Garam Masala
10 g Salt(in water)
120 ml Plain yogurt for the table / serving
10 g Salt
10 g Paprika
15 ml Trulem Lemon juice
10 Cardamom seeds
2 Cinnamon sticks
10 g Caraway seeds
75 g Ghee/Oil
20 g Fresh mint, chopped
5 g Chilies chopped
1875 ml Water
500 Potato, peeled and quartered

Served with Mrs Balls Chutney, add in extra potatoes, parotta flaky bread

Method

To a bowl, add yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice and paprika.
Mix up well and taste the marina before adding chicken.
Make slits in the chicken pieces and add to the marinade. Mix well and cover – set aside for 1 hour or overnight.
Rinse Tastic basmati rice and soak for 30 min. Drain and set aside.
Heat ghee/oil in a pot or pressure cooker. Add whole spices to the pot, when spices begin to sizzle, add onion and fry them evenly stirring often until uniform light brown but not burnt.
Add chicken and sauté until pale for 5 min on a medium heat. Add in peeled potatoes.
Cover and cook on a low heat until the chicken and potatoes are cooked. Sauté to evaporate any excess moisture in the pot.
Taste test and more salt in if needed. Add yoghurt, mint and chili.
Mix everything well and layer chicken evenly at the bottom.
Spread drained rice in a layer over the chicken.
Cover with water and cover.
Cook over a low heat until rice is cooked.
Fluff up the rice and serve up to your guests with our recipe for Parata