Cook's One-Pan Chicken Biryani

Cooking Time :
40 minutes
Serving Pax :
4-6 servings
See The Recipe
Cook's Flavor Origins South African Roast
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  • 2 pcs. Red Onions, thinly sliced
  • 1/2 cup Canola Oil
  • 1 pack Cook's South African Roast 1kg
  • 5 cloves garlic, chopped
  • 1 tbsp. ginger, grated
  • 2 green chilis, sliced
  • 5 tomatoes, chopped
  • 2 tsps. turmeric
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 & 1/2 cups basmati rice
  • 2 cups chicken stock
  • Salt and pepper to taste

FOR THE SAUCE:

  • 1 cup yoghurt
  • 3 tbsps. cilantro, chopped
  • 1/4 cup cucumber, grated
  • 1 tbsp. lemon juice
  • 1 red onion, grated
  • 1 tsp. cumin
  • Salt and pepper to taste
  • Cilantro, for garnish

‍

  1. In a large pan, heat up canola oil over medium heat. Fry red onions until crisp. Set aside while retaining oil in the pan.
  2. Sear Cook's South African Roast Butterfly Chicken skin-side down first. Once nicely-browned, flip to sear the other side. Set aside.
  3. In the same pan, sauté garlic, ginger, chilis and tomatoes until soft. Add in turmeric, cumin, paprika, cinnamon and bay leaves. Toast spices until fragrant. Mix in basmati rice, making sure it's well coated with the aromatics and spices.
  4. Add in chicken stock. Season with salt and pepper, then bring to a simmer. Add back the seared Cook's South African Roast Butterfly Chicken breast side down on top of the rice, and cover for 20 minutes. Remove cover, then continue to cook for another 5 minutes.
  5. Meanwhile, mix together all sauce ingredients.
  6. Garnish Chicken Biryani with fried onions and cilantro. Serve with yoghurt sauce.

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