Good Food
for Good

Korma Chicken Biryani

EasyQuickUnder $10/4 servesMain Meals Middle EasternNew Recipes
Serves 4Time 1.10 hours
Fat - total 4g 6%
Fat - saturated 3g 15%
Salt 190mg 8%
Protein 25g 51%
Carbs 40g 13%
Sugar 2g 3%
Energy 1463kJ 17%
Fibre 3g 11%

% based on an adult’s recommended daily intake

Ingredients

  • ( 1 cup) Basmati Rice
  • ( 3 small) Skinless Chicken Thigh
  • ( 1 tbsp) Korma Curry Paste
  • ( 1 medium) Desiree Potato
  • ( 2 cloves) Garlic
  • ( 3 tsp) Ginger
  • ( 1 stem) Curry Leaves
  • ( 1 1/2 tsp) Ghee
  • ( 1/2 tsp) Ground Cumin
  • ( 1/2 tsp) Ground Fenugreek Seeds
  • ( 1/2 tsp) Brown Mustard Seeds
  • ( 1/2 tsp) Ground Cardamom
  • ( 1/2 tsp) Ground Cinnamon
  • ( 1/2 tsp) Ground Cloves
  • ( 1 medium) Brown Onion
  • ( 1 large) Egg

Method

  1. Mix Korma paste with cut chicken thighs and marinate.
  2. Chop potatoes in cubes then fry in oil. Place 2-3 tablespoons of each oil and ghee in pot. Place onion in pot and sauté until golden brown.
  3. Add all your spices, garlic and ginger paste. Sauté for 1 minute then add chicken. Stir every couple of seconds for approximately 5 minutes.
  4. Add water to chicken till it just covers the chicken. Cook for approximately 20-25 minutes.
  5. Deep fry your onion in the same oil that you fried your potato, until light brown.
  6. Soak rice in warm water for 30 minutes. Drain water off rice and then wash till water is clear.
  7. Place rice in rice cooker. Once chicken is cooked, take out of the pot separating from the left-over juice. The juice that is left from the korma, add to your rice.
  8. If rice is not covered, you need to add water approximately 4cm above rice. Add salt and stir.
  9. Turn your rice cooker on for 15-18 minutes.
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