Layered Chicken biryani with boiled eggs

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Method

Step 1:

Heat the Excella Sunflower oil between medium and high then add the whole spices and fry for about a minute. Follow with the curry leaves and onions and cook until onions are golden brown.

Step 2:

Add the chicken to the pot and fry until slightly brown.

Step 3:

In a blender, add the green chillies, ginger and garlic and blend to form a paste then add this to the chicken. Add a little water to the paste if it doesn’t blend well.

Step 4:

Fry everything together until the oil starts to separate then reduce heat to medium and add your spices. Allow to cook for 2 minutes before adding the pureed tomatoes then leave alone for 5-7 min until the oil separates again before adding the yoghurt.

Step 5:

Cook everything together for 5 min before adding water then cover and cook for a further 15-20 min.

Step 6:

Add in another ¼ cup of water and mix before removing half of the chicken and sauce from the pot.

Step 7:

Add some of the fresh herbs as well as half of the cooked Excella Thai rice into the pot then alternate with the remaining chicken and sauce.

Step 8:

Top with the remaining herbs and Excella Thai rice then cover and cook for the last 10 min. Serve with boiled eggs on top and sambals.