How to make Chiman’s Chicken Biryani Spice Blend in a thermal cooker – Mild.
This can be cooked in a Thermal Cooker if you have one using the instructions below.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- Chiman’s Chicken Biryani Spice Blend
- 4 tbsps vegetable oil
- 1 large onion, finely chopped8 cloves garlic, crushed
- 1/2 tbsp salt
- 1kg chicken joints, skinned and cut in half
- 25g ground almonds
- 400g basmati rice
- 750ml water
- 50g cashew nuts
- fresh coriander to garnish
- In the inner pot, fry onions over a medium heat until golden brown.
- Add the Chimans Chicken Biryani Spice Blend, garlic and salt. Fry for 1 minute.
- Add chicken, stir well and cook for 5 minutes, turning once.
- Add water and bring to the boil.
- Stir in the ground almonds and rice. Bring back to the boil.
- Boil for 1 minute.
- Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
- Cook without power for a minimum of 2 hours.
- Serve garnished with fresh coriander.
Serve with: Chiman’s Cauliflower & Spinach Bhaji, naan bread and a tomato salad for a scrumptious meal.
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
- We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
- Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
- An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish
chilli powder, cinnamon, coriander, cumin, garam masala, ginger, mustard seeds, turmeric