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Biryani

Biryani

Indian
17$

A celebration of spices and rice, biryani's origins lie with the Muslims of the Indian subcontinent. Today, endless varieties of biryani exist, depending on the region where it's cooked and the cook who makes it, but the basics – rice and an assortment of spices – remain untouchable. You can make yours with meat or skip it for a vegan or vegetarian treat.

Details

  • Cuisine :

    Indian

  • Recipe Type :

    Rice

  • Difficulty :

    Easy

  • Preparation Time :

    10 mins

  • Cooking Time :

    35 mins

  • Serves :

    4

Ingredients

  • 400 g basmati rice

  • 2 tbsp butter

  • 1 tbsp light-flavoured oil

  • 1 onion, thinly sliced

  • 1 green finger chilli, chopped

  • 6 cardamom pods, bashed

  • 5 cm (2in) piece of cinnamon stick, broken in half

  • 5 cm (2in) piece of fresh root ginger, grated

  • 4 garlic cloves, grated

  • 2 tsp garam masala

  • 3 tsp ground cumin

  • 0.5 tsp turmeric

  • 1 tsp chilli powder

  • 6 skinless, boneless chicken thighs, cut into bite-size pieces

  • 50 g crispy fried onions

  • 750 –850 ml (25–28 floz/ 3–3½ cups) boiling water

  • 1 handful coriander (cilantro), chopped

  • 1 handful toasted flaked (slivered) almonds

  • 1 pinch each of fine sea salt and freshly ground black pepper

  • 4 dollops of natural yogurt, to serve (optional)

Recipe

  • 1

    Soak the rice in a large bowl of warm water for 15 minutes, then drain and rinse under cold running water until the water runs clear. Put the kettle on to boil.

  • 2

    Meanwhile, heat the butter and oil in a deep frying pan (skillet) or a flameproof casserole dish (Dutch oven) set over a medium heat. Fry the onion, chilli, cardamom pods and cinnamon stick for 5 minutes, stirring frequently.

  • 3

    Meanwhile, in a large bowl, mix the grated ginger and garlic with the dried spices, ½ teaspoon salt and a generous grinding of black pepper. Add the chicken and massage the spice mix into the meat.

  • 4

    Add the chicken to the pan and fry for 5 minutes until the chicken has changed colour and the spices are fragrant.

  • 5

    Stir in half of the crispy fried onions and season really well.

  • 6

    Scatter the rice over the chicken in an even layer, then pour over the boiling water and add ½ teaspoon salt. The rice should be just submerged under the water. Agitate the rice with a spoon but don’t stir.

  • 7

    Bring to the boil and cook for 6 minutes. Cover with foil and a tight-fitting lid to seal in the steam, then turn off the heat and leave to stand, undisturbed, for 10 minutes.

  • 8

    Remove the lid and foil and sprinkle with the remaining fried onions, coriander leaves and flaked almonds. Serve immediately with yogurt on the side if you like.