Chicken And Pumpkin Biryani

Updated at: Thu, 17 Aug 2023 00:10:01 GMT

Step 1

Boil Basmati with 1 bayleaf, 3 Tablespoons salt, 3 Tablespoons Tumeric. Boil until par-bioled and drain.

Step 2

While rice boils prep chicken. Cube into desirable cubes or strips. In a bowl add chicken, 3 tablespoons tomato paste, 2 teaspoons cumin, 3 tablespoons paprika, 2 teaspoons curry powder, add all the diced garlic and finally mix and cover in fridge.

Step 3

Slice onions and deep-fry onions until brown, lay on a paper towel to absorb oil.

Step 4

Cut Pumpkin into 1cm x 1cm cubes and throw into pan. Add 1 teaspoon butter and bring to heat. Add 1 tablespoons tomato paste, 2 teaspoons tumeric, 2 teaspoons cinnamon, 3 teaspoons sugar, 2 teaspoons curry powder and 2 teaspoons piri-piri.

Step 5

Slowly add chicken stop 1 splash at a time, add more everytime stock is absorbed by pumpkin. When you have 200ml stock left, throw it all into the pumpkin and let boil for 5 mins.

Step 6

When the pumpkin is soft, drain the chicken stock out the pan. Add the chicken to the pumpkin and stir continuously until the chicken is halfway cooked. Add the remaining stock back into the pan and close to simmer for 5 mins.

Step 7

Open and stir for 2 mins while slowly adding the rice. Switch the heat off after rice is added. Close and let steam for 5 mins.

Step 8

Add raisans at serve and stir, add onions on top before serving.

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