Chicken Biryani by Chef Montaser
"A great one-pot rice dish that can still be served up a few days later, perfect for leftovers"
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 300 g basmati rice
- 25 g butter
- 1 large onion, finely sliced
- 1 bay leaf
- 3 cardamom pods
- 1 small cinnamon stick
- 1 teaspoon turmeric
- 4 skinless chicken breasts, cut into large chunks
- 85 g raisins
- 850 ml chicken stock
- chopped coriander, to serve
- toasted sliced almonds, to serve
directions
- Method.
- Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
- Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 minutes Turn off the heat and leave for 10 minutes Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.
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RECIPE SUBMITTED BY
Chef Montaser Masou
Saudi Arabia
Montaser Masoud Adopting value for money principle. By knowing our forecast as well business nationalities mix to deliver the expected quality and quantity meets our guest expectation Explain kitchen chef yield concept and yield percentage. Calculate the cost of a recipe for kitchen menu. In kitchen Skills Demonstrate principles of food safety day by day and sanitation. food in safe zone -Main kitchen- Butchery- Garde manger -Pastry Demonstrate appropriate principles of plate presentation Ability to handle multiple tasks with an eye to detail and presentation Stay up to date with latest culinary trends and create ideas into better and consistent implementations . Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace Creating in conjunction with the? Food and Beverage Managers and Outlet Chefs of menus and which meet the needs of the target market and are in line with the operating concept for the restaurant . To maintain good working relationships with colleagues and all other departments Assumes responsibility for increasing departmental sales and profit Wastage and Turn over Control Food Cost Management LEADERSHIP SKILLS Fostering team works. effective time management during production in kitchen food . Effective organization of personal work areas for efficient production Main Duties . Ability to handle multiple tasks with an eye to detail and presentation Stay up to date with latest culinary trends and create ideas into better and consistent implementations Handling of the fully implemented HACCP guidelines as well as general& safety in the workplace Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest- Work in a multicultural environment Very good strong leadership and organizational skills Knowledge of HACCP as well as general health & safety in the workplace Able to control cost and wastage
