Stuffed Roast Chicken
Servings: 4 People
Ingredients
For Chicken Marinade
- 1 Whole Chicken cleaned and washed
- 1 Tbsp Yoghurt
- 1/4 Tsp Nutmeg & Mace Powder
- 3 Tsp Chillie Powder
- 1/4 Tsp Coriander Powder
- 1 Tbsp Garam Masala Powder
- 3 Tsp Ginger & Garlic Paste
- 1 Tsp Lemon Juice
- 1 Tsp Salt
- 3 Tsp Olive Oil
- 2 Tsp pepper Powder
- 2 Tbsp Melted Powder
For The Biriyani Rice
- 450 g Basmathi Rice
- 100 g Onion
- 75 g Tomatoes
- 3 Tsp Ginger & Garlic Paste
- 1/2 Cup Curd
- 1/2 Cup Coriander Leaves
- 1/2 Tbsp Garam Masala
- 2 Tbsp Chillie Powder
- 1 Tbsp Ghee
- 3 Cloves
- 3 Cardamom
- 1 Bay Leaf
- 2 Mace Blades
- 4" Cinnamon Stick
- 1 Star Anise
- Salt
Instructions
To Marinate
- Mix all the ingredients and make a paste ( except olive oil and butter )
- Rub the paste over the chicken and marinate overnight
- Take the chicken out of the refrigerator 45 minutes before baking
- Sprinkle olive oil on the chicken
- Bake at 240 degree C for about 15 minutes
- Remove from the oven and baste with butter
To cook Biriyani
- Heat ghee on a pan and add cloves, cardamom, cinnamon, bay leaves, mace and star anise
- Now add the chopped onions , ginger and garlic paste and tomatoes
- add chillie powder and saute for about 2 minutes
- Add the garam masala and mix well
- Now add the curd, lemon juice and the coriander leaves
- Add the basmathi rice , water and salt
- Mix and cook ( not fully)
- Turn off the flame
- Now stuff the chicken with the biriyani rice
- Bake the stuffed chicken at 240°C for 20 minutes
- Reduce the temperature to 200 degree C and bake for another 30 minutes or fully baked
- Take from the oven and serve with the remaining rice.