Project Description

PAKISTANI CHICKEN
AND MANGO BIRYANI

OUR FAVOURITE

4

10 min

40 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 1/2 pkt (17 g) Pakistani spice 
  • 500 g chicken thigh, cubed 
  • 1 onion, chopped
  •  200 g plain yoghurt* 
  • 150 ml chicken stock 
  • 1/2 cup frozen peas 
  • 1 unripe mango*, peeled and sliced 
  • 2-3 cups of rice par cooked 
  • 1 tbsp lemon juice

HOW TO MAKE

Sauté ½ onion, 5 min. Add spice, sauté 1 min. Add chicken, sauté 5 min.

Add mango, yoghurt and stock, simmer 15 min. Stir in peas

Fry rest of the onion till crispy and golden. Set aside.

Spread par cooked rice on top of chicken, sprinkle with onion, turn off heat and cover, 20 min.

HOW TO SERVE

Season with lemon juice and garnish with fresh mint and coriander leaves

HINTS & TIPS

SIDES & CONDIMENTS

Add 2 tbsp of cashews and currants into the rice when cooking for extra texture and flavour. The best condiments are eggplant or tomato kasundi.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Swap peas for beans or spinach leaves.
REDUCE MEAT
250 g chicken pieces + 250 g cauliflower florets
ALTERNATIVE
*unripe mango = 1 tsp tamarind concentrate.

LIKE THIS RECIPE? SHARE IT ON…

THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

ORIGINS

Deriving from the Persian word ‘Birian’ meaning ‘fried before cooking’, Biryani was created by the Queen of the Mughal Empire, Mumtaz Mahal, in the 1600s to feed undernourished Indian Soldiers. To create a sustaining meal of carbohydrates and protein, a layered dish of golden fried rice and spiced meat was made. Since its conception, many variations have arisen with additions like fruit and nuts, particularly in Pakistani regions.

YOU MAY
ALSO
LIKE

YOU MAY ALSO LIKE