Home > News > Easy Chicken Biryani Recipe By Food Stylist Freda Shafi

Easy Chicken Biryani Recipe By Food Stylist Freda Shafi

Baked Chicken Biryani Recipe – By Food Stylist Freda Shafi – Easy Chicken Biryani Recipe –  

Easy Chicken Biryani Recipe By Food Stylist Freda Shafi

Freda Shafi is a Leeds based passionate foodie, mum of two, blogger, food stylist and editor of thefeedfeed.com. Freda’s specialism is South Asian cuisine, creating dishes with an exciting variety of beautifully rich and exotic flavours.
“Nothing comes close to chicken biryani for me. I honestly could eat this a few times a week; so much so, that I found a brilliant cheats method that involves throwing all the ingredients into the oven from scratch and guess what? it’s just as tasty as a conventional biryani.  It saves so much time which is the principle reason behind this recipe. The chicken marinade is what makes this work so well, rich spices mixed in yogurt and left to marinate until you’re ready to cook this dish.  The chicken is so tender and moist, the rice fluffy and spices balanced. Garnish with fried onions and pomegranate for a little piquant twist. This is definitely my new go-to method to create this epic dish”.

800g chicken pieces
1 onion finely sliced
2 cups basmati rice
2 fresh chillies roughly chopped
1 onion finely sliced
1/2 tsp whole peppercorns
1 bay leaf
2 cloves
2 cardamom pods
Fresh coriander
1 cup plain yogurt
1 tsp cumin seeds
1 tsp ground cumin
1 tsp turmeric
2 tsp Kashmiri red chilli powder
1/4 tsp cayenne pepper
2 tsp coriander powder
1 tsp crushed coriander seeds
1 tablespoon fresh garlic and ginger crushed
Salt to taste
juice of one lemon
1 teaspoon dried mango powder(optional)
5 tbsp olive oil
Mix together all the ingredients for the marinade and add the chicken making sure it is well coated. Refrigerate for a few hours. When ready to cook, place the chicken in a baking dish and cook for 40 minutes at 180 degrees. In a frying pan, add a little oil and fry the onions, bay leaf peppercorns, cloves and cardamom pods until crispy and golden brown. Boil the rice. After 40 minutes remove the chicken from the oven and add the boiled rice making sure it’s well distributed into the chicken and the sauce. Sprinkle the fried onions and return to the oven and bake for a further 10 – 15 minutes. Once cooked, garnish with fresh coriander, pomegranate, fresh chillies and serve immediately.
Freda shares the recipes she creates from scratch on a daily basis. Check out her Instagram fredashafi_spiceitup or find her YouTube channel.
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Baked Chicken Biryani Recipe – By Food Stylist Freda Shafi – Easy Chicken Biryani Recipe 

Written by

Peter Henry


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