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Chicken Biriyani

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TRH Chicken Biriyani

Servings: 4 – 6
8 portions of combined chicken drumsticks and thighs
2 onions sliced
1 tbsp garlic, chilli ginger paste
3 tbsp plain yogurt
200 ml coconut milk
3 medium potatoes peeled and quartered
1 cup small brown lentils
1 cup basmati rice
Salt to taste
Oil for frying
Few strands of saffron dissolved in I tbsp water
1 ready pack Nice ‘n Spicy Biriyani spices (5 sets of spices )
Hard boiled eggs for garnish
Fresh coriander for garnish
Saffron for garnish

Plain yogurt and grated cucumber
Cook according to step by step guide cooking instructions.
Layer in a suitable serving dish first lay half the chicken and potatoes, then half the lentils then half the basmati rice.
Continue in sequence with the remainder ingredients.
Dot with knobs of butter, sprinkle saffron threads cover with tin foil and steam for 15 – 20 mins at 160 C.
Serve with hard boiled eggs and fresh coriander.
Serve with plain yogurt and grated cucumber.

Prepared, tried and tested by: Gail Haselsteiner

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