Piri Piri Chicken Cooking Method
Pre-heat oven to 180 degrees Celsius. Remove contents from packaging onto an oven proof dish and keep some sauce aside. Place in oven for about 50 to 60 minutes. At around 30 minutes in, remove and baste some of the left-over sauce and place it back into the oven for the remainder of time. Once chicken is cooked let it rest for 5 to 10 minutes. Give it a final basting and serve.
Remove contents from packaging and keep some sauce aside. Place on the grill and occasionally turn chicken and baste. Cook for about 45 to 50 minutes. Once chicken is cooked let it rest for 5 to 10 minutes. Give it a final basting and serve.
Biryani Cooking Method
- Marinated chicken pieces in vacuum sealed bag
- 2 cups of basmathi rice with whole spices
- Bag of ghee-braised onion
- Bag of coriander and mint for garnish
Remove spice bag from rice and wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 5 times.
Bring the rice to boil with 4 cups of water over high heat and add the whole spices that came with the rice.
Cook for exactly 5 minutes.
The rice will not be completely cooked; it will continue to cook when layered. Do not cook longer or the rice will get overcook.
Drain and transfer the rice and spices to a medium bowl.
Heat 3 tablespoons of oil or ghee in a large Dutch oven over medium heat.
Add the pack of whole spices containing cinnamon stick; cumin seeds; 4 cloves; 4 cardamom pods and 2 bay leaves.
If you would like to up the spice add two green chillies to the pot.
Remove the chicken from the marinade and place in pot. Cook for 10 minutes. Add the rest of the marinade to coat all the pieces.
Add small quantities of water to avoid sticking.
Sprinkle half the fried onions on top of the chicken.
Layer the rice and the whole spices on top of chicken.
Sprinkle the rest of the onions over the rice.
Add two tablespoons of melted ghee or butter over rice.
Cover the pot securely and cook until the liquid evaporates, the rice is tender and the chicken is cooked through for 30 to 40 minutes.
Chop the mint and coriander and sprinkle as garnish before serving.