Chicken Biryani.

Chicken Biryani.

A Friday night chicken biryani that delivers big on both flavour and aroma. This fragrant and perfumed dish is subtle in taste so could easily become a family favourite. The cooking process may be a little lengthy, but not at all difficult. 

 Serves 3.

  Base curry spices.

In a frying pan, dry roast,

-2tbsp cumin seeds,

-2tbsp coriander seeds,

-3 cloves,

-1tsp peppercorns,

-1tsp mustard seeds,

-1tsp fennel seeds,

-1tsp fenugreek seeds,

-1-2 dry chillies (adjust according to your taste)

Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

      The vegetables.

-4 sliced onions, with

-2 cloves chopped garlic, 

-2tbsp chopped ginger.

-3-4 bay leaves.

     Extra spices.

-1tsp turmeric powder,

-1tsp paprika,

-a few strands saffron,

-a good grating of nutmeg,

-1 stick cinnamon,

-1tsp sea salt.

   The rice.

-300g wholegrain basmati rice, washed and leave to soak for 30 minutes or so.

Put the rice in a large saucepan with enough water to come 2cm above the rice.

Bring up to the boil, cover with a lid and leave to simmer for around 10 minutes or until the water has been absorbed.

   The protein.

-500g sliced free range chicken breasts.

In a large saucepan,with a tablespoon of vegetable oil, fry

-the vegetables 

Stir fry for about 10 minutes. Reserve 2tbsp of mixture, add 

-ground base curry spices,

-extra spices.

Stir well, add

-sliced chicken.

Stir well to coat the chicken in the spices, add

-cooked rice,

-80g raisins,

-100ml water or chicken stock.

Stir well.

Cover with a lid and leave to cook on low heat until the chicken is cooked through, around 10 minutes. Taste and adjust the seasoning.

When you are happy with the taste, stir through the reserved mixture.

Serve.