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Ninja Foodi Chicken Biryani

by Antony Amourdoux
on 6th August 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A delicious twist on a classic Chicken Biryani, taking inspiration from my favourite chef THE MOTHER and made using the pressure cook function on the Ninja Foodi


Ninja Foodi Chicken Biryani

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Ingredients

  • 600g diced chicken thigh
  • 2 large onions (thinly sliced)
  • 6 tomatoes (chopped)
  • 4 tbsp garlic paste
  • 4 tbsp ginger paste
  • 6 cloves
  • 6 whole cardamom pods
  • 4 star anise
  • 2 cinnamon sticks
  • 2 bay leaves
  • 4 tbsp ghee
  • 2 tbsp sunflower oil
  • 4 tbsp chilli powder
  • 2 tbsp turmeric powder
  • 30g coriander leaves (finely chopped)
  • 30g mint leaves (finely chopped)
  • 4 tbsp yogurt
  • 500g Basmata rice
  • 250ml coconut milk
  • 750ml water
  • 1/2 tsp rose water
Prep Time
Serves
4

Instructions

  1. Soak the rice in a large bowl of water for 30 minutes. In a separate bowl add to the chicken, yogurt, 2 tbsp chilli powder and 1 tbsp turmeric powder and marinate for 30 minutes

  2. Heat the ghee and oil in a saucepan, then add the cardamom, cloves, star anise, bay leaves and cinnamon sticks. Sauté until aromatic

  3. To this add the onions, ginger and garlic paste. Cook until the onions fully sweat and are golden brown (~10 mins), add salt to taste

  4. Then add the tomatoes, and the left-over chilli powder and turmeric powder. Cook the mixture until it looks like a paste (~6-8 mins). Finally add the marinated chicken and cook for a further 10 mins till the chicken is golden brown. Set Aside

  5. Drain the rice and divide in two equal portions. In the Ninja Foodi pot add the first portion of rice and make a thin layer, top that with the chicken mixture and sprinkle half the finely chopped mint leaves and coriander. Cover with the other half of the rice and sprinkle the rest of the finely chopped coriander

  6. In a jug add together the water, coconut milk and rose water, and give it a mix. Gently pour this into the Ninja Foodi pot making sure to not mix the layers

  7. Assemble the pressure cooker lid, with the valve in the seal position

  8. Select PRESSURE and set to HIGH. Set the time to 2 minutes. Select START/PAUSE to begin. When the pressure cooking is complete, quick release by carefullymoving the valve to the vent positions

    Note: If you get the ‘WATR’ warning, check if the rice is cooked and If cooked you are finished, if it hasn’t still cooked add 250 ml water and let it complete.

  9. Serve with a raita (Greek yogurt, grated cucumber, chopped chillies and salt) and poppadom. Enjoy!

Antony Amourdoux

Antony is a banker and a baker, who appeared in The Great British Bake Off in 2018. The 30 year old grew up in India where he learned to bake with his father and describes his baking style as “unconventional and always interesting”
Read more posts by Antony Amourdoux