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Recipe

Chicken biryani

Nov 29, 2012 1:00pm
  • 25 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Chicken biryani
  • 800 gram chicken thigh fillets, trimmed, cut in small pieces
  • 1/3 cup natural yoghurt
  • 2 tablespoon white vinegar
  • 2 small red chillies, finely chopped
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon vegetable oil
  • 2 onions, thinly sliced
  • 1 cinnamon stick
  • 4 cloves
  • 4 cardamom pods, bruised
  • 2 1/4 cup chicken stock
  • 2 cup basmati rice
  • 1 1/2 cup frozen peas
  • 1/4 cup currants
  • 1/2 cup dried pears, finely chopped
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup coriander leaves
  • corriander and mint yoghurt
Corriander and Mint yoghurt
  • 1 cup nautral yoghurt
  • 1/3 cup buttermilk
  • 1/4 cup mint, chopped
  • 1/4 cup corriander

Method

Chicken biryani
  • 1
    In a medium bowl, combine chicken pieces, yoghurt, vinegar, chillies and ground spices. Cover and chill for 1 hour.
  • 2
    Heat oil in large saucepan. Sauté‚ onions, cinnamon, cloves and cardamom pods for 8-10 minutes until onions are golden.
  • 3
    Add chicken mixture to same saucepan. Cover and simmer on a medium heat for 10 minutes, stirring occasionally.
  • 4
    Stir stock and rice through chicken mixture. Bring to boil. Reduce heat and simmer, covered, for 10 minutes until rice is just tender. Stir occasionally.
  • 5
    Prepare Coriander and Mint yoghurt by combing natural yoghurt, buttermilk mint and coriander. Season to taste
  • 6
    Mix peas, currants and dried pears in. Stand, covered, for 10 minutes. Stir almonds through. Serve topped with coriander leaves. Accompany with coriander and mint yoghurt.

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