Chicken Biryani
recipe
Chicken Biryani
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This is a classic Indian Mogul celebratory rice dish.
Ingredients
6 skinless chicken breasts, cut into large pieces
- 250g natural yogurt, preferably made from goats' milk
- 8 tbsp sunflower oil
- 3 large onions, 2 finely chopped and 1 finely sliced
- 4cm piece fresh root ginger, shredded
- 2 cloves garlic, finely chopped
- 2 large long green chillies, deseeded and finely sliced
- 1 tbsp coriander seeds, freshly ground
- 2 tsp cumin seeds, freshly ground
- 1 freshly ground black pepper
- 1 salt
- 500g basmati rice, washed and drained well
- 75g raisins
- 3g saffron, soaked in 300ml boiling water
- 280ml fresh chicken stock
- 50g slivered almonds, toasted
Serves:
4
Preparation:
20
Cook Time:
40
Total Time:
60min
Directions
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- Coat the chicken pieces with the yogurt, mix well, cover and marinate for 6-12 hrs or overnight.
- Heat 4 tbsp of the oil in a large, heavy-based pan and fry the finely chopped onions, ginger, garlic and half the sliced chillies until golden. Add the coriander and cumin seeds and season.
- Stir in the rice and raisins, coat with the spice mixture and pour in the saffron water and chicken stock. Cover, lower the heat and steam for 7-10 minutes.
- Remove chicken from the yogurt and discard the yogurt. Scatter salt over the chicken. Heat 4 tbsp of the remaining oil in a large frying pan and brown the chicken pieces for 2 minutes on each side. Add to the rice and mix. Cook until cooked through and piping hot.
- In a separate frying pan heat the remaining oil and fry the sliced onion until golden and crisp. Stir in the almonds, then drain on kitchen paper. Serve on top of the biryani with the remaining sliced chillies.
Source: Tesco
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