chicken biryani

Chicken Biryani

Briyani or biryani, (I’m never sure) can be very complex to make but here is my cheats version which does not involve layering and baking in the oven. Its really great and simple to prepare, just make sure you have all of the spices.

What you need

300g basmati rice
1kg chicken pieces
2 medium onions sliced finely
2 tablespoons garam masala
1 tablespoon minced garlic
6-8cm piece ginger grated finely
3 tablespoons red chili powder
1 tablespoon coriander powder
2 teaspoons Turmeric
1 bay leaf
2 tomatoes diced
1 small tub plain yogurt
125ml milk
2 tablespoons butter
oil for frying
handful of chopped mint

The process

Wash the rice as per pack instructions (usually until water runs clear)

Boil rice in water with the bay leaf until 1/2 cooked, drain and set aside.

In a pan with some oil add the onions and cook for a  minute or so. Add the garlic, ginger, garam masala powder, chili powder, coriander powder and turmeric. Stir to combine (it will seem dry but bear with it) for about 1 minutes. Add the tomatoes and combine well, covering the tomatoes with the mixture and stir for 2-3 minutes.

Add the chicken pieces, yogurt and milk and allow to simmer for about 15 minutes on a low to medium heat until the chicken is almost cooked through.

Add the rice, mix it all together, then place a lid or cover with tin foil and allow to cook on a low heat for a further 10-15 minutes.

The rice should be cooked through and the chicken tender.

To make it real special, fry off some more sliced onions in butter until soft and golden, sprinkle with chopped mint leaves and mix it in at the end.