Chicken biryani

Vibrant colours, intense aroma and incredible taste.
 
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Recipe from: 15 February 2011
Preparation time: 20 mins
Cooking time: 1.5 hrs
 
 

Ingredients

 
  • 2
    kg
    chicken breasts, skin removed and deboned
  • 2
    onions, finely chopped
  • 3
    garlic cloves, finely chopped
  • 2
    cm
    piece fresh ginger, grated
  • 2
    Tbs
    curry paste (optional)
  • 2
    tsp
    each ground coriander, ground turmeric and ground cumin
  • 1
    tsp
    ground cinnamon
  • 1/2
    tsp
    each ground nutmeg and ground cloves
  • 2
    Tbs
    hot garam masala (I use the mother-in-law spice you find at most spice shops)
  • 2
    bay leaves
  • 1
    tin chopped tomatoes
  • 1
    tsp
    sugar
  • 2
    cup
    chicken stock
  • salt to taste
  • 4
    large potatoes, peeled and cubed
  • oil for frying
  • 3
    cup
    Jasmine/ Basmati rice, cooked
  • 1
    cup
    chicken stock
  • Buttermilk raita:
  • 1
    cup
    buttermilk
  • 1
    tsp
    ground cumin
  • 1.5
    tsp
    ground coriander
  • 1/2
    tsp
    turmeric
  • 1/2
    tsp
    chilli powder
  • 1
    Tbs
    lemon juice
  • 1
    tsp
    salt
Servings: Change Serving
 
 

Method

 
Pre-heat the oven to 170°C.
Heat 3tbsn oil in a large pot.
Cut the chicken breasts into large chunks and fry in the oil until they start to brown. Remove and set aside.
Fry the onions, garlic and ginger for 2 minutes before adding the curry paste and spices. Allow to fry for another minute and add the chicken back into the pot.
Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
Lower the heat and allow to simmer for 15 minutes.
Heat 1/2 cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.
To assemble the dish, layer a 1/3 of the rice at the bottom of  a greased oven-proof dish. Next, cover the rice with the chicken curry but reserve some of the sauce. Follow with the rest of the rice and spoon over the remaining sauce. Finally, cover the rice with the fried potatoes. Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
Place in the oven for 25-30 minutes.
To make the raita, simply combine all the ingredients.
Serve the biryani with the buttermilk raita and fresh coriander leaves.



Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.
 

Read more on: poultry
 

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