Spicy Chicken Biryani

Spicy Chicken Biryani

Made With Our Delhi Biryani -
2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
15 MINS COOK
We use only the best and only natural ingredients in our biryani kits that is why they taste so good! Cook this chicken biryani today and join us in the joy!
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Delhi Biryani(rice included)
  • 1 tbsp vegetable oil
  • 4 chicken thighs, skinned and ideally bone-in (if you are in a hurry, buy fillets and cut into large cubes)
Optional Extras
  • ½ medium onion, finely sliced
  • Oil to fry onions
  • Pinch of saffron strands
  • 3 tbsp milk
Method
  1. Heat the oil in a medium sized saucepan. Add the spices, including the chilli for extra optional heat and cook for 10 seconds.
  2. Add the chicken and brown in the oil for a few minutes.
  3. Add the biryani sauce and a splash of water, bring to a boil and simmer on a low-medium heat (depends how much time you have), until the chicken is cooked, around 30 minutes. Keep an eye on the pan and add another splash of hot water if the pan is drying up. If using pieces of thigh, this will only take around 6-7 minutes.
  4. If it is too watery, cook off some of the extra water, it should be a creamy sauce.
  5. Massage the rice in the packet to break up and pour over the chicken. Turn the heat to the lowest setting, cover and steam the rice to heat through, around 5 minutes.
Saffron Milk
  1. Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
  1. Heat 1" of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
  • 1 pack of The Spice Tailor Delhi Biryani(rice included)
  • 1 tbsp vegetable oil
  • 4 chicken thighs, skinned and ideally bone-in (if you are in a hurry, buy fillets and cut into large cubes)
Optional Extras
  • ½ medium onion, finely sliced
  • Oil to fry onions
  • Pinch of saffron strands
  • 3 tbsp milk
  1. Heat the oil in a medium sized saucepan. Add the spices, including the chilli for extra optional heat and cook for 10 seconds.
  2. Add the chicken and brown in the oil for a few minutes.
  3. Add the biryani sauce and a splash of water, bring to a boil and simmer on a low-medium heat (depends how much time you have), until the chicken is cooked, around 30 minutes. Keep an eye on the pan and add another splash of hot water if the pan is drying up. If using pieces of thigh, this will only take around 6-7 minutes.
  4. If it is too watery, cook off some of the extra water, it should be a creamy sauce.
  5. Massage the rice in the packet to break up and pour over the chicken. Turn the heat to the lowest setting, cover and steam the rice to heat through, around 5 minutes.
Saffron Milk
  1. Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
  1. Heat 1" of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
MADE WITH OUR DELICIOUS
Delhi Biryani
Arguably the tastiest rice dish in the world. This biryani takes inspiration from Delhi with a mouth-wateringly spicy and deep flavour profile. Perfect with red meat, poultry, vegetables, paneer or eggs.
£3.20
( / )
89p per 100g
Free delivery on order over £25
Order before 12pm
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