Chettinad Inspired Double Chicken Biryani
with Caramelised Onion, Peas, Yoghurt and Mango Chutney
- Milk
Bringing flavours from the tradition of Chettinad cuisine, our curry paste is a rich, warming masala blend of roasted spices and coconut inspired by Tamil cooking. As part of this delicate biryani, this dish combines classic flavours from Chettinad cooking with family favourite ingredients.
Ingredients
1 unit(s)
Onion
1 unit(s)
Intense™ Tomato
2 unit(s)
Garlic Clove
480 grams
Diced British Chicken Breast
1 sachet(s)
Curry Powder Mix
25 grams
Chettinad Style Paste
150 grams
Basmati Rice
15 grams
Chicken Stock Paste
120 grams
Peas
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
Not included in your delivery
1 tsp
Sugar
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, chop the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Transfer the onion to a bowl, cover with a lid or foil and set aside.
Give the pan a quick wipe, then return to a medium-high heat with a drizzle of oil.
Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until lightly browned all over, 5-6 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the tomato, garlic, curry powder and Chettinad style paste and fry for a further 2 mins.
Stir the rice and caramelised onion into the chicken pan and mix until the rice is coated.
Add the chicken stock paste, ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to simmer for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam). Cook until the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the rice is cooked, stir through the peas, honey and butter (see pantry for both amounts) until melted and combined.
Season with salt and pepper.
Share the Chettinad style chicken biryani between your serving bowls.
Finish by dolloping on the yoghurt and drizzling over the mango chutney.
