Everyday recipes
Chicken biryani
Serving size: Serves 4
Cuisine type: IndianCooking time: More than 1 hour
Course: Lunch,
Main
INGREDIENTS
800g chicken thigh fillets, trimmed, cut in small pieces
1/3 cup natural yogurt
2 tablespoons white vinegar
2 small red chillies, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 tablespoon vegetable oil
2 onions, thinly sliced
1 cinnamon stick
4 cloves
4 cardamom pods, bruised
2¼ cups chicken stock
2 cups basmati rice
1½ cups frozen peas
1/3 cup currants
¼ cup finely chopped dried pears
½ cup toasted slivered almonds
½ cup coriander leaves
coriander and mint yogurt, to serve (see tip)
METHOD
- In a medium bowl, combine chicken pieces, yoghurt, vinegar, chillies and ground spices. Cover and chill for 1 hour.
- Heat oil in large saucepan. Sauté onions, cinnamon, cloves and cardamom pods for 8-10 minutes until onions are golden.
- Add chicken mixture to same saucepan. Cover and simmer on a medium heat for 10 minutes, stirring occasionally.
- 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.
- 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 yogurt.
Top tipsPrepare coriander and mint yogurt by combining 1 cup natural yoghurt, 1/3cup buttermilk and ½ cup each chopped mint and coriander. Season to taste.
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