Chicken biryani...

First dish made from John Torode's book "Chicken" (more info about the book here). I'm always slightly scared when I have to cook Indian style food. I always think it will be complicated and I won't do it properly. That was completely different experience. The recipe is dead easy and the result is delicious!!! I had all the ingredients at hand at home. This recipe is definitely a keeper and I'll be cooking more from the book!

"Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries." - by

How to make it...

- 300 g basmati rice
- 25 g butter
- 1 large onion
- 1 bay leaf
- 3 cardamon pods
- 1 small cinnamon stick (1 used 1 teaspoon ground cinnamon)
- 1 teaspoon turmeric powder
- 4 chicken breast fillets, cut into large chunks
- 100 g hot curry paste
- 1 hand full raisins
- 1 l chicken stock
- 1 large hand full chopped coriander
- 1 large handful toasted flaked almonds

Wash the rice 3 times and set aside to drain. Heat the butter in the saucepan and cook onion with bay leaf, cardamon pods and cinnamon for 10 minutes. Sprinkle turmeric and add chicken, curry and cook for few minutes, stirring constantly.
Add rice and raisins, mix well and cook for few minutes till aromatic. Add stock and bring to boil. Cover and simmer for 10 minutes.
Turn off the heat - don't lift the lid on the pan! Leave for 20 minutes to sit. Stir in half of the chopped coriander and half of the almonds. Just before serving sprinkle with some reserved almonds and coriander.


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