Servings: 4
Ingredients
Chicken Curry
- 4 Chicken drumsticks
- 100 g Natural yoghurt
- 1 tbsp Fresh ginger minced
- 2 Garlic cloves minced
- 1/8 tsp Ground turmeric
- 1/8 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Paprika
- 1 tsp Garam masala
- 1 tsp Ground coriander
- 2 tsp Ground cumin
- 1 tsp Salt
- 1 tbsp Butter or ghee
- 100 ml Chicken stock
Rice
- 400 g Uncooked basmati rice
- 1 Cinnamon stick
- 1 Star anise
- 6 Green cardamom pods
- 4 Whole cloves
- 2 Dried bay leaves
- 1 tsp Salt
- 550 ml Chicken stock
- 1/2 tsp Saffron threads
- 40 g Fried shallots
To Serve
- Coriander leaves
- Flaked almonds
- Fried shallots
- Sliced red onion
- Sliced green chilli
- Lemon wedges
- Natural yoghurt
Instructions
- Make the marinade for the chicken curry; place the yoghurt, ginger, garlic, spices and salt into a large bowl and stir to combine. Add the chicken drumsticks, mix well to coat the chicken. Cover and place in the fridge to marinate for at least an hour, or if you have time overnight.
- Place the basmati rice in a bowl and cover with water, allow to soak for at least 30 minutes.
- To bloom the saffron, place warm water and saffron threads in a small bowl to infuse.
- Select the Congee/Soup setting on the rice cooker and wait for the bowl to heat. Add the butter or ghee, followed by the marinated chicken. Cook for 4-5 minutes on each side. Press the ‘Off’ button. Add 100ml chicken stock, close the lid and cook on the ‘Quick Cook/Steam’ mode for 20 minutes, flipping the chicken over halfway.
- Drain the rice and add half on top of the chicken curry. Scatter over half of the fried shallots. Then repeat with another layer of rice and shallots. Drizzle the saffron water over the top of everything. Add the cinnamon stick, bay leaves, cardamom pods and cloves. Then pour in the chicken stock. Close the lid and select the ‘White Rice’ function on the rice cooker and press start.
- To serve, scoop out the biryani onto a large serving platter. Scatter over coriander, flaked almonds and fried shallots. Serve with the yoghurt, onion, chilli and lemon.
