Ingredients: Ginger Powder, Garlic Powder, Cumin, Turmeric, Black Pepper, Coriander and Guajillo Chili Powder
Biryani Marinated Chicken
Makes 3/4 cup – Enough for 1 1/2 lbs of protein
1 1/2 lbs Chicken Drumsticks and Thighs or Cauliflower
1 tbsp Oil
1/2 cup Yogurt
1 Green Chili, seeds removed and chopped
2 tsp S&W Biryani Spice Blend
1 tsp Mil Usos
1/2 Onion, chopped
1/2 Onion, sliced
1 cup Rice, cooked
2 cups Sautéed Spinach
- In a large bowl, combine yogurt, Biryani Spice Blend and S&W Multi-use Seasoning. Add the chopped chili and onions to the mix. Add the chicken to marinate in the refrigerator. Optional-leave to marinate overnight for best results.
- Turn your oven on to 375 F. Chop half an onion into slices, toss with olive oil, salt and pepper and place on a baking sheet. Add the marinated chicken to the baking sheet. Bake until thermometer reaches 165 F or the chicken is cooked through and not pink, about 60 minutes.
- Serve over rice and sautéed spinach. Serves 2