Browsing Tag


    Chicken Featured Rice

    One Pot Chicken Biryani


    I’ve always wanted to make chicken biryani. So when I was flipping through a paleo cookbook and saw it, I sprung into action. Rummaged through my pantry and found all the ingredients I need! Lucky me!

    I use Pacific foods organic free range chicken broth which is gluten free and perfect for this recipe. You can use any chicken broth if you are not planning to make a paleo version. 

    It’s really simple to make, if you have all the dry ingredients that is. Although, you can easily purchase all the spices from supermarkets or wet markets. Since it is a one pot, cleaning up is a breeze. Use a ziplock bag to marinate the chicken the night before for maximum flavour. If you love warm spices and deep flavours, you will enjoy this recipe. 

    One Pot Chicken Briyani
    Serves 4
    Write a review
    Chicken Marinade
    1. 500g boneless & skinless chicken thighs, quartered
    2. 200ml coconut milk
    3. 1 tsp coriander powder
    4. 1 tsp paprika
    5. 1 tsp cumin
    6. 1 tbsp (10g) grated garlic
    7. 1 tbsp (10g) grated ginger
    8. 1 tbsp (15ml) lemon juice
    9. 1/2 tsp salt
    10. 1/4 tsp black pepper
    1. 2 cups (400g) basmati rice
    2. 3 tbsp (45ml) ghee
    3. 1/2 cup (75g) shallots, chopped
    4. 1 tbsp (10g) ginger, grated
    5. 1 tbsp (10g) garlic, grated
    6. 1/2 tsp turmeric powder
    7. 1 1/2 tsp coriander powder
    8. 2 tsp cumin seeds
    9. 1 tsp mustard seeds
    10. 3 cardamom pods, lightly crushed
    11. 2 bay leaves
    12. 1/4 tsp salt
    13. 2 cinnamon sticks
    14. 1 1/2 cup (345ml) chicken stock
    15. Pinch of saffron
    1. 1/4 cup (10g) cilantro, chopped
    2. 1/4 cup (30g) cashew nuts, roasted
    1. Combine all the ingredients of chicken marinade into a ziplock bag to marinate overnight.
    2. Preheat oven to 190C.
    3. Soak basmati rice for 30 minutes, and drain.
    4. Steep saffron in chicken broth.
    5. Melt ghee in French oven buffet/braiser over medium heat.
    6. Add shallots, ginger, and garlic to saute for a minute.
    7. Then add turmeric, coriander, mustard seeds, cumin seeds, cardamom, bay leaves, cinnamon sticks, and salt. Saute until fragrant, about 5 minutes.
    8. Add chicken pieces and marinade into the pan, and cook for 2-3 minutes on each side.
    9. Add basmati rice, toss to combine, and pour in chicken stock.
    10. Bring to a simmer, turn off heat, cover, and transfer to oven to cook for 30 minutes.
    11. Halfway through, give the rice a mix.
    12. Garnish with cilantro and roasted cashew nuts.
    Adapted from One Pot Paleo
    Adapted from One Pot Paleo
    Delishar | Singapore Cooking, Recipe, and Food Blog

  • Vegetables

    Roasted Curried Cauliflower

    I promise you, this is one healthy recipe you do not want to pass. And after you tried it, you will be keeping it in your ‘make again’ list. I crave…

  • Chicken Others

    Healthier Crockpot Butter Chicken

    I’m trying to use more of my crockpot to make food, especially on days where I have errands to run and can’t stand around watching or waiting for the food to…

  • Others Pork

    Thai Style Pork Cubes

    I love love love love love this dish! It’s so flavourful and so so easy to make. As always, I’m craving for thai spices inspired food again. So I went to…

  • Others Pork

    Grilled Vietnamese Pork Chops

      So easy and so full of flavours! I will never pay for them at Vietnamese restaurants again! Increase the marinade to make a large batch for grill/bbq out parties. It…

  • Beef Others Rice

    Pabellon Criollo

    “Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans that is considered by many to be the…

  • Pasta Seafood

    Thai Style Seafood Aglio Olio

    In the later post, I’ll be sharing a little about meal planning. Part of meal planning is to try to utilize all the ingredients that was purchase for the week. Especially…

  • Others Pork

    Sichuan Style Braised Radish Carrot Pork

     Spices, spices, spices! Something in life that I can never go without! Lately I’ve been having quite a craving for Sichuan food, that spicy numbing feeling when I bite into their…

  • Others

    Tom Yum Goong

    There are 2 versions of the famous Thai Tom Yum Soup. First is the more popular, and easily available red based soup. Then there is this… clear based, non-threatening, and mild…