Recipe of the week

Combing the latest technology with seasonal trends, the Miele Culinary team offers a range of recipe options whether it be fish or vegetarian, starter, main course or dessert, from Germany, Italy, or Asia. Each week we share with you a recipe inspired by the Miele culinary database of over 1000 tried and tested recipes.

Chicken Biryani – By Miele
15 mins Preparation Time | 20 minutes cooking time | Serves 4

INGREDIENTS

4 tbsp olive oil
1 tsp cardamom pods,
crushed
½ tsp whole cloves
1 cinnamon stick
1 brown onion, diced
2 garlic cloves, crushed
1 tsp ginger, grated
2 ½ tsp garam masala
2 ½ tsp turmeric
2 ½ tsp ground coriander
600 g skinless chicken
thigh fillets, diced
1 ½ cups basmati rice
375 ml chicken stock
1 cup fresh or frozen peas
2 tbsp mango chutney
¼ cup chopped coriander

To Serve
Thick natural yoghurt
Mango chutney

METHOD

Chicken Biryani

  1. Heat the oil in a frying pan on a medium-high heat, induction setting 7.
  2. Add cardamom, cloves and cinnamon and fry until fragrant. Add the onion and fry until golden.
  3. Add the garlic, ginger, ground spices and diced chicken and continue to cook for 5 minutes.
  4. Remove from the heat and place the mixture into an unperforated steam container. Add the rice and the stock, stir to combine and Steam at 100°C for 18 minutes.
  5. Stir in the peas and mango chutney and Steam at 100°C for a further 2 minutes.
  6. Remove from the steam oven, cover with foil and rest for 3-5 minutes.
  7. Stir in the coriander and season to taste.
  8. Serve with yoghurt and extra mango chutney