Ramadan Chicken Biryani

  • Serves: 4 people
  • Prep Time: 45 minutes

Ingredients

Directions

  1. In a large pot heat the coconut oil and panfry the chicken thighs skin side down and allow to brown on both sides.
  2. Take them out and set aside. Add your onions and cook until browned, add your chicken and curry cube and cook lightly.
  3. Add your spices and tomato paste and cook down lightly.
  4. Add the tomatoes and water, return your chicken and allow to cook down for 20 minutes.
  5. Add your yogurt and bring to the boil. Serve hot with rice.
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