Chicken Biryani By Linda Knight

Linda’s Chicken Biryani

Slice a large onion and fry until golden brown, set aside

Marinade 750g chicken thighs cut into bite size pieces in the mix below 300g Greek yoghurt

1⁄2 teaspoon of chilli. Add more if you like it spicy

1⁄2 teaspoon turmeric

1tbs coriander powder

Salt to taste

2 tbs ginger garlic paste

2-3 green chillies chopped , add more to your taste 1 onion sliced

2tbs each of fresh chopped coriander and mint 1⁄3 of the previously fried onions

2tbs lemon juice

Mix well , cover and set aside for an hour

Add 3 tbs oil to pan and heat .

Add 1 tbs cumin and fry 30 secs

Add marinaded chicken mix and fry on high heat 3 mins Lower the heat , cover and cook for 10 mins

Remove lid, turn heat up and cook until the oil separates

Rice

Soak 450g basmati rice for 30 mins

Bring a large pan of approx 2-3 litres water to boil Add

1 cinnamon stick

4 cloves


1⁄2 teaspoon black pepper 2 green cardamom

1 star anise

2 tbs lime juice

Salt

Cook for 8 mins , strain , remove as many of the aromatics as you can

Soak a good pinch of saffron in 3 tbs boiling water

To build the dish

Take half the curry mixture out of the pan and set aside

Layer rice on top of the curry

Sprinkle on half the remaking fried onions and half the saffron Then top with a sprinkle of fresh coriander and mint

Add the rest of the curry mix

Then repeat the rice layer and fried onions

Place the pan on a low heat, cover tightly and steam for 10 mins. Mix and serve with more chopped coriander and mint


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