Thermomix® Malaysia Chicken Biryani Rice recipe

Ingredients

60 g shallots
3 garlic cloves
15 g fresh ginger slices
10 g coriander leaves
10 g cooking oil
20 g ghee
2 cinnamon sticks
3 cardamom pods
5 cloves
600-700 g chicken, with skin and bone,
cut in pieces (5-6 cm)
40 g yoghurt
30 g tomato purée
20 g honey
10 g salt
120 g tomato (approx 1 tomato), cut in
quarters
1⁄4 tsp ground turmeric
1⁄4 tsp ground coriander seeds
1⁄2 tsp ground black pepper
1 tsp garam masala
1 bird's eye chilli (chilli padi)
350 g water
300 g Basmati rice, rinsed
80 g raisins, rinsed
2-3 tbsp deep fried shallots
3 tbsp cashew nuts, toasted

Preparation
1. Place shallots, garlic cloves, ginger and coriander leaves in mixing bowl, chop 4 sec/speed 6. Scrape down sides of mixing bowl with spatula.
2. Add cooking oil, ghee, cinnamon sticks, cardamom pods and cloves, sauté 4 min/120°C/speed 2.
3. Add chicken, yoghurt, tomato purée, honey, salt, tomato, ground turmeric, ground coriander seed, ground black pepper, garam masala and bird’s eye
chilli, stir fry 5 min/120°C/reverse/speed spoon.
4. Add water, cook 5 min/100°C/reverse/speed spoon.
5. Add rice and raisins, place simmering basket instead of measuring cup to prevent splashing, start Rice Cooker mode. Let stand for 15-25 minutes.
Garnish with fried shallots and toasted cashew nuts. Serve warm.

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