Convotherm Home

back to search results

Chicken Biryani

(17)

Quick print

Download the recipe

Add to My KitchenConnect

Use this recipe with:

Medium

Accessories:
P R O F I L E
Chilled ​4°C
1 Full Tray
From Scratch

Stage 1

190 °C

  • Convection
  • 00:04 | -
  • 2

Stage 2

100 °C

  • Steam
  • 00:30 | -
  • 2
R E C I P E
1.02 kg Basmati Rice
1.02 kg Chicken pieces, with bone
297.67 g Onion, large
99.22 g Tomato
7.09 g Garlic
22.18 ml Oil
29.57 ml Ghee
8 pcs Green Chilly
7.09 g Coriander Leaves
7.09 g Mint Leaves
7.09 g Fried Onion
0.95 l Water
7.09 g Chilli Powder
7.09 g Turmeric Powder
7.09 g Cinnamon
7.09 g Cloves
7.09 g Cardamom
7.09 g Bay Leaves
7.09 g Star Annaise
7.09 g Grama masala
2 pcs Egg, boiled
1 pinch Salt to taste
Ingredients
Soak the rice for 10 minutes and put in a strainer to drain water. Add the oil inside the Tray, and heat it up inside the Convotherm. Add all spices, ginger-garlic paste & sauté it. Then add the sliced onion and fry it well for 4 Min. Add all masala (Chilly powder, coriander powder, garam Masala and turmeric powder) and add sliced tomato; sauté for a while. Then add rice, water and chicken pieces.
1. Food Preparation
Cook this for 30 min in steam. After cooking mix with ghee, chopped coriander leaves, mint leaves, boiled eggs and fried onion. Biryani is a beautiful dish, so you can always change the chicken meat to another meat of your choice.
2. Cooking Instruction
serve the Biryani with a refreshing Raita
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.