Arab Main course

Saudi Chicken Biryani

Name: Saudi Chicken Biryani
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: Arab
Ingredients: 1200 grams Whole chicken; cut into 8 pieces; 8 cups Water; 2 pieces Dried lime; 2 cubes MAGGI® Chicken Bouillon; 2 1/2 cups basmati rice; washed and drained; 2 tablespoons Ghee; 3 Mediums Onions; finely chopped; 1 cup Yoghurt; 3/4 teaspoon Ground Black Pepper; 3/4 teaspoon ground cumin; 3/4 teaspoon Coriander powder; 3/4 teaspoon Turmeric Powder; 3/4 teaspoon Ground cardamom; 3/4 teaspoon Ground cinnamon; 3 Cloves Garlic; finely chopped; 1 teaspoon Saffron filaments; 1/4 cup Hot Water

90Min

Easy

Ingredients

6 Servings

1200 g

Whole chicken, cut into 8 pieces

8 cups

Water

2 pieces

Dried lime

2 cubes

MAGGI® Chicken Bouillon

2.5 cups

basmati rice, washed and drained

2 tbsp

Ghee

3 Mediums

Onions, finely chopped

1 cup

Yoghurt

0.75 tsp

Ground Black Pepper

0.75 tsp

ground cumin

0.75 tsp

Coriander powder

0.75 tsp

Turmeric Powder

0.75 tsp

Ground cardamom

0.75 tsp

Ground cinnamon

3 Cloves

Garlic, finely chopped

1 tsp

Saffron filaments

0.25 cup

Hot Water

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Nutrition Value

Information per serving

Step 1

Place chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes and MAGGI® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 mins or until chicken is tender.

Step 2

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups) and boil the rice for 10 mins or until almost cooked. Drain the rice and set aside.

Step 3

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 mins or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Step 4

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.

Step 5

Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.

Step 6

Cover and cook over low heat for 25–30 mins or until the rice is cooked.

Step 7

Serve the Saudi Chicken Biryani on a large serving dish and garnish with fried nuts.

Step 1 of 7

Step 2 of 7

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups) and boil the rice for 10 mins or until almost cooked. Drain the rice and set aside.

Step 3 of 7

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 mins or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Step 4 of 7

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.