Your folders
Your folders

Export 18 ingredients for grocery delivery
Step 1
Heat oven to 170C.
Step 2
In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.
Step 3
In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, ¼ cup sultanas, turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.
Step 4
In a small frying pan, melt the tablespoon of butter and fry the remaining sultanas and almonds until golden.
Step 5
Serve the biryani hot with a scatter of almonds and sprinkle with coriander.
Your folders

279 viewsnzherald.co.nz
Your folders

151 viewsnzherald.co.nz
Your folders

232 viewscooking.nytimes.com
4.0
(240)
Your folders

460 viewsthasneen.com
35
Your folders

267 viewspipingpotcurry.com
5.0
(1)
30 minutes
Your folders

285 viewsbonappetit.com
Your folders

761 viewsministryofcurry.com
4.2
(519)
40 minutes
Your folders

383 viewsmyheartbeets.com
5.0
(146)
Your folders

1691 viewsspicecravings.com
4.5
(23)
20 minutes
Your folders

646 viewspipingpotcurry.com
4.8
(31)
30 minutes
Your folders

474 viewspressurecookrecipes.com
5.0
(107)
Your folders

666 viewstwosleevers.com
4.8
(248)
30 minutes
Your folders

604 viewstwosleevers.com
4.8
(248)
30 minutes
Your folders

259 viewsjamilghar.com
5.0
(1)
20 minutes
Your folders

392 viewsdeliciousmagazine.co.uk
4.0
(5)
Your folders

292 viewstaste.com.au
4.0
(10)
35 minutes
Your folders

525 viewsbonappetit.com
4.6
(32)
Your folders

1010 viewsrecipetineats.com
5.0
(165)
60 minutes
Your folders

701 viewspepperspice.ca
5.0
(1)
25 minutes