Biriyani is a south Asian mixed rice dish consisting of a curry type base with lots of spices and topped with rice. This dish is perfect for a cold nice and it makes alot, so plenty for lunch the next day! I use chicken in mine but you can use any type of meat (Lamb is a popular meat used in biriyani). I bone my own chicken and use the leftover carcass to make chicken stock (Its alot cheaper than buying premium cuts and you get around 3 litres of stock for free).
Ingredients:
1 Chicken, cut into medium pieces (I used 2 breasts, 2 thighs)
375g Basmati rice, soaked for half an hour
1/2 cup Oil
2 Onions, finely sliced
1 Green chili, slit in half, deseeded
1 Tablespoon Ginger
1 Tablespoon Garlic
3 small ripe tomatoes, finely chopped
1 Bay leaf
4 Cloves
1 Cinnamon sticks
2 teaspoons Cardamom, ground
1/2 tsp Cumin, ground
1 teaspoon Red chili powder
1 teaspoon Coriander powder
1 cup Yogurt
salt to taste
1 Tablespoon lemon juice
1 Cup Peas & Corn
Method:
Heat oil in a large deep pan and add the bay leaf, cloves, cinnamon sticks, cardamom, cumin and green chili and fry for 30 secs. Add onions and fry till golden brown. Add the ginger & garlic and saute for another 30 secs. Add the red chilli powder, coriander powder, salt, tomato, chicken and yogurt. Cook till chicken is done and the oil start leaving the sides of the pan. Mix in the lemon juice and add the peas and corn. Switch off the flame and set aside while you get the rice ready. Boil water in a large pot to cook the rice. Add salt and a tablespoon of oil to the water. Add rice to the boiling water. Cook rice to 70% (This is where its almost cooked but still has a bite). Add rice on top of the chicken mixture, Do not mix. Add a teaspoon of butter on top of the rice. Cover with foil and close the lid. Cook on low flame for 10 minutes. Mix the rice and gravy gently before serving.
Note: I serve mine with some crunchy Arabic Pangrattato and crispy chicken skin.
1 Chicken, cut into medium pieces (I used 2 breasts, 2 thighs)
375g Basmati rice, soaked for half an hour
1/2 cup Oil
2 Onions, finely sliced
1 Green chili, slit in half, deseeded
1 Tablespoon Ginger
1 Tablespoon Garlic
3 small ripe tomatoes, finely chopped
1 Bay leaf
4 Cloves
1 Cinnamon sticks
2 teaspoons Cardamom, ground
1/2 tsp Cumin, ground
1 teaspoon Red chili powder
1 teaspoon Coriander powder
1 cup Yogurt
salt to taste
1 Tablespoon lemon juice
1 Cup Peas & Corn
Method:
Heat oil in a large deep pan and add the bay leaf, cloves, cinnamon sticks, cardamom, cumin and green chili and fry for 30 secs. Add onions and fry till golden brown. Add the ginger & garlic and saute for another 30 secs. Add the red chilli powder, coriander powder, salt, tomato, chicken and yogurt. Cook till chicken is done and the oil start leaving the sides of the pan. Mix in the lemon juice and add the peas and corn. Switch off the flame and set aside while you get the rice ready. Boil water in a large pot to cook the rice. Add salt and a tablespoon of oil to the water. Add rice to the boiling water. Cook rice to 70% (This is where its almost cooked but still has a bite). Add rice on top of the chicken mixture, Do not mix. Add a teaspoon of butter on top of the rice. Cover with foil and close the lid. Cook on low flame for 10 minutes. Mix the rice and gravy gently before serving.
Note: I serve mine with some crunchy Arabic Pangrattato and crispy chicken skin.
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