500g basmati rice
500g chicken (cut into big pieces)
100g red onion (chopped)
50g ginger (chopped)
8 garlic cloves (chopped)
50g coriander leaves (chopped)
200g plain yogurt
50g pine nuts or cashew nuts (roasted)
25g mint (chopped)
10g cardamom and cloves
2 inch cinnamon stick
4 bay leaves
3 tablespoons olive oil
1 tablespoons raw curry powder
1 teaspoons coriander powder
1 teaspoons garam masala
1/2 teaspoons turmeric powder
1/2 teaspoon saffron (optional)
2 tablespoons lemon juice
- Marinade the chicken with with the spices and salt, lemon juice , yogurt (for best results leave overnight in the refrigerator)
- Heat the oil, saute the garlic, ginger, onion, cardamom, cloves, and cinnamon
- Add the chicken, mix well and add one cup of water and the coriander leaves. Cover with a lid and cook for about 15 to 20 minutes.
- In a separate saucepan boil the rice until half cooked, the drain off the water
- Mix the chicken well then top with the half boiled rice.
- Sprinkle some saffron or turmeric in 1 tablespoon of water, and pour through a few holes you have poked in the rice (the result will be a colourful white and yellow appearance to the dish)
- Cover with a lid and cook on a low flame until rice is completely cooked (add some boiling water if necessary)
- When the biriyani is cooked, give it a good mix and garnish with chopped mint, pine nuts and deep-fried onion
- Serve with raita and lime pickle
This my own recipe which always goes down well with my friends. I hope you enjoy it too!
© Ajith Perera. All rights reserved.