Chicken biryani
This favourite is full of spicy flavour.
Ingredients
- 1/4 cup (70g) yoghurt
- 2 cups (540g) bottled butter chicken simmer sauce
- 500 grams (1 pound) chicken thigh fillets, trimmed, chopped coarsely
- 1 1/2 cups (300g) basmati rice
- 2 tablespoons vegetable oil
- 2 1/2 cups (250g) cauliflower florets
- 1 brown onion (200g), sliced thinly
- 3 cloves garlic, crushed
- 3 teaspoons grated fresh ginger
- 1 fresh long green chilli, sliced thinly
- 1 tablespoon garam masala
- 4 cloves
- 2 teaspoons ground turmeric
- 3 cups (750ml) chicken stock
- 1/2 cup (60g) frozen peas, thawed
- 1/3 cup (55g) dried currants
- 1/4 cup loosely packed fresh coriander (cilantro) leaves
- Combine yoghurt, ¼ cup of the simmer sauce and chicken in a large bowl. Cover; refrigerate 1 hour.
- Preheat oven to 200°C/400°F.
- Rinse rice under cold water until water runs clear; drain. Heat half the oil in a large flameproof casserole dish over high heat; cook cauliflower, stirring, 5 minutes or until browned lightly and tender. Remove from pan.
- Heat remaining oil in same dish; cook onion, stirring, 5 minutes or until browned lightly. Add chicken; cook, stirring, until browned. Add garlic, ginger, chilli and spices; cook, stirring, 1 minute or until fragrant. Add rice; cook, stirring, 1 minute. Stir in stock. Cover; bake 45 minutes or until rice is tender and liquid absorbed.
- Remove dish from oven; add cauliflower, peas and currants. Cover, stand for 10 minutes. Fluff rice with a fork; season to taste.
- Bring remaining simmer sauce to the boil in a small saucepan. Serve biryani topped with heated sauce, coriander leaves and some extra yoghurt, if you like.
Recipe from our friends at Women's Weekly.
