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Chicken Biryani

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Short

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P R O F I L E
Ambient
1 Full Tray
From Scratch

Stage 1

140 °C

  • Convection
  • 00:15 | -
  • 3

Stage 2

150 °C

  • Combi-steam
  • 00:20 | -
  • 5

Stage 3

140 °C

  • Steam
  • 00:10 | -
  • 5

Stage 4

100 °C

  • Steam
  • 00:30 | -
  • 5

Stage 5

30 °C

  • Steam
  • 00:05 | -
  • 1
R E C I P E
1.25 kg Basmati Rice
148.83 g Cooking Oil
3 pcs Chopped Onion
77.96 g Ghee
0 l Salt
7.09 g Star Anise
14.17 g Cinnamon Stick
5 pcs Bay Leaf
49.61 g Chopped Coriander Leaves
49.61 g Chopped Mint Leaf
2.04 kg Whole Chicken
14.17 g Meat Curry Powder
14.17 g Chilli Powder
14.17 g Coriander Powder
14.17 g Onion Powder
14.17 g Garlic Powder
297.67 g Yoghurt
28.35 g Lemon Juice
21.26 g Salt
0 l For Garam Masala (GM)
7.09 g Bay Leaf (GM)
7.09 g Cardamom (GM)
7.09 g Fennel Seed (GM)
7.09 g Star Anise (GM)
7.09 g Cloves (GM)
7.09 g Cinnamon Stick (GM)
7.09 g Cumin (GM)
7.09 g Black Pepper (GM)
7.09 g Nutmeg (GM)
5 g Coriander Seed (GM)
Ingredients
Finely blend bay leaf, cardamom, fennel seed, star anise, cloves, cinnamon stick, cumin, black pepper, nutmeg and coriander seed to make garam marsala. Marinate chicken with all ingredients, rub well, leave in chiller overnight. Wash basmati rice, soak for 1 hour, remove rice from water. Using a GN 1/1 100mm pan, add oil and add onion, star anise, cinnamon stick, bay leaf. Load tray in oven till onion is brown and remove from oven. In the same pan, add marinated chicken together with the marinate, add rice and water, add ghee and season with salt and have rice covering the chicken, add a lid to seal the pan and load back the oven.
1. Food Preparation
N/A
2. Cooking Instruction
After cooking, garnish with coriander and mint leaf. Watch on YouTube: https://youtu.be/4QwSPI6pD7s
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.