Serves 4
What you need:
- 8 chicken pieces
- 50g butter
- 50g groundnuts
- 1 large onion finely chopped
- 4 bay leaves
- Biryani spice mixture (2 star anise, 12 black peppercorns, 6 green cardamom pods, 5 cm cinnamon stick and 1 teaspoon turmeric)
- 2 cups basmati rice
- Salt
Paste:
- 1 teaspoon garam masala
- 1 small onion chopped
- 4 garlic cloves chopped
- 5 cm piece of fresh ginger, peeled
- 150ml natural yoghurt
- Salt
- Chili pepper
- Knorr chicken
Garniture:
- Fresh coriander
- Julienned bell peppers
- Boiled eggs
How it’s made:
- 1. Grind all the paste ingredients together then rub over the chicken and marinate for 30 minutes.
- 2. Heat the butter in a wide sauce pan and fry the nuts until golden brown. Remove and set aside for garnish. Add the onion to the pan and fry until golden. Remove half and reserve for the garnish.
- 3. Add the bay leaves and biryani spices to the onion in the pan, stir well then add the chicken and the marinade. Cook over moderate heat for 15 minutes. Stir in the rice then add warm water and season to taste. Cover and cook on moderate heat until the rice is tender.
- 4. Garnish with the fried nuts, onions, coriander, peppers and egg. Serve hot.
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