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Shortcut Chicken Biryani

So I stated in a video of mine that I love to try to make my own version of a recipe from other YouTube channels. This time it's a chicken biryani from the famous English foursome SORTEDfood.

They didn't make an authentic chicken biryani but it is an easy way to make a dish that tastes similar to a chicken biryani. As we all know to make a authentic biryani you need to follow a long process or need to have a lot of time on your hand. Let's be honest we never do. So the SORTEDfood crew made this amazing version of it and I tried it!

So I tried making it at home and made it my own by adding green bell peppers and chicken thighs instead of chicken...

I have to say it was a big hit! Everyone loved it even though it was a bit on the spicy side. It was easy and really tasty. It had the lovely aroma of the garam masala, the sweetness of the raisins and the spiciness of the chilli. I have never tried the original one but I already know it will taste just as good. Just adjust the amount of chilli and you'll be fine.

So let's get started I'm getting hungry just writing about it.

Ingredients 3 - 4 people

  • 2x 50 gram Butter

  • 4 Chicken Thighs

  • Salt & Pep

  • 2 Garlic Cloves

  • 1 tablespoon Ginger

  • 1 large Onion or 3 small ones

  • 1 tablespoon Tomato Puree

  • 0,5 - 1,5 teaspoon Chilli Powder

  • 1,5 tablespoon Turmeric

  • 1 - 2 tablespoon Garam Masala

  • 50 gram Golden Raisins

  • 100 gram Green Bell Peppers

  • 100 gram Spinach

  • 300 gram Uncooked Basmati Rice

  • 200 milliliter Chicken Stock

Directions

  • Melt 50 grams of butter in a ovenproof pan until it starts to foam.

  • Meanwhile cook the rice and let it cool.

  • Season the chicken thighs with salt and pepper and brown the thighs in about ten minutes.

  • Add the garlic, ginger and onion and cook until the onions begin to soften.

  • Add the tomato puree and the rest of the spices and the raisins to the pan and keep stirring for a couple of minutes.

  • Remove the chicken and add the green bell peppers and the spinach.

  • When the spinach wilts down you can add the cooked basmati rice to the pan and stir it unevenly. You should be able to see the white rice from the mixed rice (it should have a marbled effect).

  • Add the chicken back in the pan along with the stock and the remaining butter. Put the whole pan in the oven uncovered for about 20 minutes.

  • Serve it with a light salad and enjoy!

So try it at home and make sure you adjust the spice level of the garam masala and the chilli if you are sensitive or trying garam masala for the first time.

Till next time!

Sarah's Tastebuds

Amsterdam, The Netherlands

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