Chicken Biryani with Cucumber Raita & Pickled Onion from Radha and Prabha | MKR

Join us on a flavorful adventure as we recreate the winning recipe from the champions of the Australian cooking show My Kitchen Rules (MKR), Radha and Prabha. In this episode, we're preparing a delectable Chicken Biryani with Cucumber Raita and Pickled Onions, the same dish that secured their victory and captured the hearts of the judges and viewers alike.

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While Radha and Prabha may not be in the kitchen with us, we're honored to pay homage to their culinary talents by replicating their winning recipe. Get ready to experience the flavors and techniques that propelled them to the top of MKR!

🥘 What to Expect: Chicken Biryani: We'll guide you through the steps to recreate the tantalizing Chicken Biryani that wowed the judges. This aromatic dish combines marinated chicken, fragrant basmati rice, and a symphony of spices, transporting you to the heart of India. Cucumber Raita: Learn how to make the perfect Cucumber Raita, a cooling and creamy side dish that complements the Biryani. It's a match made in culinary heaven. Pickled Onions: Elevate your meal with zesty Pickled Onions, just like Radha and Prabha did. We'll show you their unique twist on this classic condiment.

Whether you're a seasoned chef or a kitchen novice, our step-by-step guide will help you master the art of creating this mouthwatering MKR-winning meal. From ingredient selection to timing, we've got you covered.

https://youtu.be/IHMl2RDSX9E

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Chicken Biryani with Cucumber Raita & Pickled Onion from Radha and Prabha | MKR

Yield: 4

Author: Traditional, but not

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

Cook ModePrevent screen from turning off

Ingredients

Chicken

• 4 skin-on chicken thighs, bone in
• 2 tsp vegetable oil
• 1 brown onion, thinly sliced
• 4 garlic cloves, crushed
• 1 Tbsp ginger paste or freshly grated ginger
• 2 large vine-ripened tomatoes, finely chopped
• 10 curry leaves, we used dried
• 2 hard boiled eggs, halved
• Chopped coriander, to garnish

Chicken Marinate

• 500g plain yoghurt
• 4 Tbsp tomato sauce
• 4 garlic cloves, crushed
• 1 Tbsp ginger paste
• 2 tsp garam masala
• 1 tsp Kashmiri chilli powder
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• ½ tsp ground turmeric
• ½ tsp coarsely ground black pepper
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• 2 tsp salt
• 1 brown onion, thinly sliced

Pickled Onion

• 1 brown onion, thinly sliced
• 1 small green chilli, halved lengthways
• 125ml lemon juice
• ¼ tsp salt

Cucumber Raita

• 1 Lebanese cucumber, seeded (we used a normal cucumber)
• 125g plain yoghurt
• 125g sour cream
• ¼ cup finely chopped coriander
• ½ tsp ground cumin
• Pinch grated jaggery or caster sugar

Biryani Rice

• 360g basmati rice, rinsed, drained
• 1 tsp salt
• 25g ghee
• 2 tsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 stick cinnamon
• 5 cardamom pods, bruised
• 1 brown onion, thinly sliced
• 10 curry leaves

Instructions

Chicken Marinade

1. To make chicken marinade, combine all ingredients in a large non-reactive bowl.
2. Score chicken on both sides with shallow slits (to allow marinade to penetrate meat). Add chicken to marinade and use your hands to massage mixture into meat. Cover with plastic wrap or a lid and place in the fridge for 3 hours or up to overnight to marinade.

Pickled Onion

1. To make pickled onion, combine all ingredients in a small bowl. Refrigerate, covered, until required. Drain to serve.

Raita

1. To make raita, coarsely grate cucumber into a sieve and squeeze out any excess water. Place in small bowl with remaining ingredients and stir to combine. Season. Refrigerate until required.

Chicken Biryani

1. Heat oil in a large saucepan or stock pot over medium heat. Add onion, garlic, ginger, tomatoes and curry leaves. Cook, stirring often, until onion is soft. Add chicken and marinade. Cook, stirring and turning chicken occasionally, for 10 minutes or until chicken is half cooked.
2. Meanwhile, to prepare biriyani rice, place the rice in a medium saucepan and add enough water to cover rice by 2cm. Stir in the salt. Place over medium heat and bring to a boil. Drain and set aside.
3. Heat ghee and oil in a large saucepan over medium heat. Add mustard and cumin seeds, cinnamon and cardamom. Cook for 1 minute and let them splutter. Stir in onion and curry leaves and cook until onion is soft and lightly browned. Stir in rice.
4. Add rice mixture to saucepan with the chicken mixture and stir gently to combine. Cook, covered, for about a further 15 minutes or until rice is tender and chicken is cooked through.
5. Divide chicken biriyani among serving bowls and top with boiled egg halves. Serve with pickled onion and raita. Garnish with coriander.