Chicken And Vegetable Biryani By Gemini Bakes Recipe Online

INGREDIENTS Total items( 14 )
Sunwhite Indian Sella Basmati Rice 1.5 cup Maggi Powder Seasoning Sachet 1 pcs Maggi Chicken Stock 3 cup Sadia Breast Boneless Skinless 500 g Organic Larder Red Curry Paste 1 tsp Lurpak Unsalted Butter Block 30 g Onion Brown Spain 1 pcs Jumbo Asparagus Thailand 1 pcs Carrot Australia 2 pcs Capsicum Red Iran 1 pcs Bayara Cardamom Big 3 pcs Coriander UAE 1 pcs Nezo Fine Sea Salt 1 tsp Almonds Blanched 50 g

INGREDIENTS Total items( 14 )

Soak the rice in water until it runs clear.
Heat butter with onion in pan until onions is soft, then add the Maggi spices.
Add the chicken and curry paste and coat with the mixture. (make sure the chicken is not cooked completely)
Add the vegetables and stir for a minute.
Add the chicken stock and salt, Add the rice and combine well.
Bring to boil then reduce the heat and cover with lid for 5 minutes.
Turn off the heat and leave for 10 minutes.
Sprinkle with coriander and almonds and serve hot.

Main Meal
Chicken and Vegetable Biryani by Gemini Bakes