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
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.
permission of Simply Delicious.
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