Express Chicken Biryani

This recipe makes a quick and tasty mid week dinner and what’s more can be made in the one pot, saving on the washing up too!

Tip – We used ghee instead of butter in our recipe, this really makes a difference to the flavour of the finished dish. You can of course use vegetable oil and a little standard butter if you don’t have ghee.

 

  1. Sauté – Preheat your Crockpot Express using the Brown/Sauté button. Once the temperature is reached and 30 mins is displayed add the ghee or oil and the sliced onion and begin to sauté. Do not continuously stir but allow the onion to start browning on the bottom, stirring occasionally for even colour. Once the onion is turning golden, add the chicken and sauté, until this too starts to brown. Stir in the ginger, garlic, chilli, cardamom, bay leaves, turmeric, garam masala and stock. Select stop.
  2. Pressure Cook – Spoon the rinsed rice on top of the sautéed ingredients, spreading this out evenly over the bowl, DO NOT STIR but simply press the rice down so that it is partially submerged in the stock. Fit the lid ensuring the valve is in the closed position. Select the Rice/Risotto function and adjust the time to 5 mins, with the Pressure Adjust Button set to High.
  3. Serve – Once the cooking time is complete allow the unit to sit undisturbed for approx. 8-10 minutes, then carefully vent any remaining pressure. Remove the lid and stir well, adding some chopped coriander. Serve in bowls topped with a little raita and some flaked almonds. We like to add a drizzle of chilli oil for an extra kick and always like to scoop with some chapatti or naan bread. Enjoy!
Cooking Time

5 mins

Preparation Time

20 mins

Servings

3-4

Ingredients

  • 380g basmati rice, rinsed well and set aside to drain
  • 25g ghee or 1 tbsp vegetable oil and a small knob of butter
  • 1 large onion, thinly sliced
  • 3 large chicken fillets, approx. weight 600g cut into bite sized pieces
  • 3cm piece of ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 green chilli, finely sliced
  • 5 cardamom pods
  • 2 bay leaves
  • 1 heaped tsp turmeric
  • 1 tbsp garam masala
  • 500ml hot chicken stock

To serve

  • Chopped coriander
  • Toasted flaked almonds
  • Cucumber and red onion raita.