Biryani Kit

Le Kit Biryani

Spice marinated meat or shellfish baked with aromatic whole spices and rice. An elegant North Indian classic originally brought to India by Muslim travellers and merchants.

Serves4 Origin India
Preparation 20mins (+ 4-12 hrs marinating time) Heat rating (Mild)
Cooking 1hr 50mins Ease (Easy)
Vegetarian No

Ingredients

Biryani Kit
1 kg skinless chicken or lamb (trimmed of fat) on the bone or boneless
3x125ml Natural or Greek Style Yogurt
500g rice
2 chicken or lamb stock cubes
2 onions, large – finely sliced
2 egg yolks
2 tbsps cooking oil
3 tbsps butter or clarified butter

Preparation

Blend Pouch 1 with 3x125g of natural yogurt to make a marinade for chicken, or lamb. Mix the marinade with chicken (or lamb) and marinade overnight or upto 24hrs in advance.

Rinse the rice and put in a large pan with 1 1/2 - 2 litres of water and the contents of Pouch 2 and 2 chicken stock cubes. Bring to the boil, remove from heat and drained through a colander, do not remove the whole spices. Return to the pan and cool completely. Stir in the egg yolks to the rice and mix well. Set aside.
Heat a large pan with 2 tbsps of oil and add half of the finely sliced onions, and fry until golden brown. Set aside the fried onions for later. Add 2 tbsps of butter to the same pan and fry the remaining onions over a medium-high heat until softened and golden, Increase the heat and add all the marinated meat and juices. Fry for 5 mins. Lower the heat cover and allow to simmer for 40mins, stir occasionally. Once the chicken (or lamb) is thoroughly cooked, take it off the heat, there should a good amount of liquid..

Preheat the oven to 160°C. In a casserole with a tight fitting lid put a few knobs of butter in the bottom in of the pan. Now add half the cooked meat and half gravy to the pan. Layer half the prepared rice (along with whole spices) over of the meat, sprinkle half of the fried onions and half the contents of Pouch 3 over the rice. Repeat, meat, gravy rice, onions and Pouch 3. Finally add a few more knobs of butter. Put the lid on and bake in the oven for 1 hour. Put a dish of water in the oven to create steam.
Serve hot

Print the recipe


Have you tried this recipe?



2 comments have been written about this recipe

Average assessment
Average ease
By Anne-Christine Très bon et copieux
Assessment Ease  
J'ai essayé ce kit pour à l'occasion d'un dîner avec des amis et j'ai trouvé que c'était facile à faire, les sachets sont clairement identifiés et il y avait des restes pour le lendemain. Seul détail à ne pas oublier : enlever les peau des morceaux de poulet avant de les faire cuire :-)))
By Lydia Bluffée !
Assessment - Ease -  
J'ai essayé cette recette- mais avec deux fois moins de poulet et de riz, mais autant de yaourt, ce qui fait que c'était très moelleux ! piquant juste comme il faut- j'adore !