Chicken Biryani
Cooking Time: 45
Serves: 2
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1. Slice the onion and finely chop the garlic. Heat the ghee or oil in a deep lidded frying pan and fry the oinion for about five minutes. Add the garlic, Pepper, Nutmeg, Ginger, Chilli Powder, Coriander, Cumin, Turmeric, Cinnamon stick, Cardamoms and Cloves. Fry for about three minutes, stirring to avoid sticking.

2. Cut the chicken into large pieces, and add to the pan. Fry for two to three minutes, stirring.

3. Add 2 tablespoons boiling water, along with the sultanas and almonds. Cover and cook for about 5 minutes.

4. Add the rice to the pan and carefully stir to coat it in oil - try to avoid damaging the grains. Add the peas, salt and 300ml boiling water. Cover and cook at a low simmer for about 15 minutes.

5. Check the rice is tender and the liquid is mostly absorbed, remove from the heat and allow to stand covered for five minutes. Mix in the fresh coriander and serve. Garnish with chopped boiled eggs if desired.

If you do not use easy cook rice, you may need to cook the rice for longer in step 4 - refer to the packaging for cooking times.
The sultanas and almonds are optional.
You can purchase your spices on line in the US from Kitchen Etc.

See Also: Recipes
  Lamb Rhogan Curry
  Red Wine Chicken Curry
See Also: Book Reviews
  Pat Chapman's Balti Bible by Pat Chapman
  Foolproof Indian Cookery by Madhur Jaffrey
  Madhur Jaffrey's Quick and Easy Indian Cooking by Madhur Jaffrey Madhur Jaffrey
  Pat Chapman's Curry Bible by Pat Chapman

Recipe Ingredients
250g Chicken Breast Fillet
3 tablespoons Vegetable Oil
150g Basmati Rice
1 large Onion
1 cloves Garlic
1/4 teaspoon Black Pepper
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/2 teaspoon Chilli Powder
Chilli Powder
(hot, to taste)
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Turmeric
2cm Cinnamon Bark
3 Green Cardamom
6 Cloves
1/2 teaspoon Salt
1 tablespoon Blanched Almonds
50g Peas - frozen petit pois
2 tablespoons Sultanas
1 tablespoon Fresh Coriander

Chicken Biryani

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