This spice-filled biryani proves chicken drumsticks are the ultimate way to wing it, for a dinner that will impress and delight.
Ingredients
1 1/2 cups basmati rice
1/2 cup Woolworths Greek-style natural yoghurt
1/4 cup korma curry paste
1 1/2 tbs ground paprika
2 tsp ground cumin
4 cloves garlic, crushed
1kg chicken drumsticks
2 pinches saffron threads
1/3 cup ghee
2 brown onions, thinly sliced
1 bunch coriander, leaves picked
Directions
Step 1
Cover rice with cold water and soak for 1 hour. Drain. Combine yoghurt, curry paste, paprika, cumin and garlic in a bowl. Toss through chicken and chill in the refrigerator for 30 minutes to marinate. Combine saffron with 1/3 cup water, then microwave on high for 20 seconds.
Step 2
Bring a medium saucepan of water to a boil. Add rice and cook for 5 minutes. Drain. Heat half of the ghee in a large, deep frying pan over medium heat. Add onion and cook for 12-15 minutes or until caramelised and golden. Transfer to a bowl.
Step 3
Add remaining ghee to pan and cook chicken for 10-12 minutes or until browned. Spoon over rice to cover, pour over saffron water, then top with onion mixture. Reduce heat to low, cover with a lid wrapped in a tea towel (see Prep tip), and simmer for 20 minutes or until rice is cooked. Set aside for 5 minutes.
Step 4
Chop half of the coriander leaves. Remove lid and scatter over chopped coriander. Using a fork, fluff rice. Top with remaining coriander. Serve.
Reference: https://www.woolworths.com.au/shop/recipes/chicken-biryani