Chicken Biryani
Cooking time: 1 1/2 hours approx
Ingredients
1 tray of chicken thighs skinned and cut into pieces
10 dessert spoons of ghee
1 large chopped onion
4 cardamoms
3 4 cinnamon sticks
10 black peppercorns
4 cloves
2 heaped teaspoons ginger
2 heaped teaspoons garlic
2 1/2 teaspoons chilli powder
3 teaspoons cumin and coriander
3 heaped teaspoons salt
1 1/2 teaspoons turmeric
3 dessert spoons chopped tomatoes
4 dessert spoons natural yoghurt
3 cups of pre cooked rice cooked in 2 teaspoons salt 1 teaspoon cumin
Rice for the Biryani
3 cups rice
2 teaspoons salt
1 teaspoon cumin
Method
- Cook rice in 7 cups of water for 7 minutes when boiled, drain all the water and leave to stand until the chicken is ready
- Cook separately: 1 sliced onion ready fried in 3 dessert spoons of oil with 1/2 teaspoon cumin seeds
- Also leave to soak in 1/4 cup of milk 2 large pinches of saffron strands
- Add ghee to pan, when hot gradually add the rest of the spices (following the recipe for chicken curry)
- Add the chicken cover and cook for 15 minutes
- When the chicken is partially cooked transfer half of the mixture into an oven proof dish
- Cover with half of the rice then put on the rest of the chicken and cover with the rest of the rice
- Sprinkle the top with the cooked brown onion and add the saffron mixture
- Place chopped fresh coriander on top
- Cover with foil and cook in the oven for about 1 hour on gas mark 7