B-well Chicken Biryani
(14 Jun 2018)

B-well Chicken Biryani Expresso
B-well Chicken Biryani
Recipe by Nicole Snelling
1 kg Chicken pieces
1 Cup buttermilk
1 Tomato, grated
2 Cloves garlic, finely chopped
1 Tbsp Grated fresh ginger
2 tsp Garam masala
1 tsp Roasted masala
1 tsp turmeric
Salt and pepper
2 Tbsp B-well Extra virgin olive canola oil
2 Onions, sliced
3 cardamom pods
1 tsp Cumin seeds
1 Cup Lentils, cooked
2 Cups Basmati rice
A few strands saffron
Chicken: Place all the ingredients into a mixing bowl, season well and mix to combine, allow to marinade for 3 hours or overnight.
Bring 2 Cups of water to the boil, add 1 tsp salt, saffron and basmati rice, simmer for 10-12 minutes with the lid on, then remove lid and leave to stand for 5 minutes.
Bring a non-stick pan to a medium-high heat, add B-well Extra virgin olive canola oil and onions, cook for 4-5 minutes until golden brown, add cardamom pods, cumin seeds and lentils and cook for 3-4 minutes until fragrant.
Place the lentils into a bowl for assembly later.
In the same pan add 1 Tbsp B-well Extra virgin olive canola oil, add chicken and allow to cook through for 10-15 minutes, then set aside.
In an oven-proof dish add half the rice, then half the lentil mixture and top with half the chicken.
Repeat the layers and place into a preheated oven of 180°C for 15-20 minutes, until heated through.
Serve the chicken biryani with creamy yoghurt sauce.
Yoghurt sauce:
½ Cup Plain yoghurt
2 Tbsp B-well Thick and creamy canola mayonnaise
¼ Cup Grated cucumber
Handful Coriander, finely chopped
Place all the ingredients into a mixing bowl and mix well to combine.
Serve the creamy yoghurt sauce with the chicken biryani.









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