Recipe of the Day

Chicken Biryani

posted on: Dec 8, 2014

2 pounds chicken breasts, cut into 1/2 inch cubes and fried over medium heat for 10 minutes. Serves 8 to 10.

• 1 tablespoon grated fresh ginger
• 2 1/2 teaspoons salt
• 1 teaspoon turmeric
• 1/4 teaspoons chilli powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 2 medium onions thinly sliced, then deep fried until light golden brown
• 1 cup yoghurt
• 2 tablespoons lemon juice
• 4 tablespoons fresh mint, chopped
• 4 tablespoons fresh coriander, chopped
• 1 small chilli, finely chopped
• 4 tablespoons cooking oil
• 3 cups basmati rice
• 10 cups water
• 1/8 teaspoon saffron
• 4 tablespoons fried cashew nuts

Place chicken, ginger, 1 1/2 teaspoons of the salt, turmeric, chilli, cinnamon, cloves and cardamom in a bowl, then thoroughly mix and allow to stand for 10 minutes. Add onions, yogurt, lemon juice, mint, coriander, chilli and 2 tablespoons of the oil, then mix and leave to marinade for 1 hour.

In the meantime, place rice and water in a saucepan bring to boil, cook over medium/low hear for 10 minutes, then drain (reserve 3 cups of the water). Place half the rice evenly in a casserole, the cover evenly with chicken mixture. Place remaining rice evenly over top, then sprinkle with remaining oil. Mix reserved water with saffron and remaining 1 teaspoon salt then pour evenly over top. Cover and bake in a 350° F preheated oven for 1 hour. Decorate with cashews and serve.