Biryani
(from BlueFinger’s recipe box)
Bluefinger say – little bit bland, but a good basis. Try chop chillies, add fennel, nutmeg etc for more flavour. Bit less ghee.
Orig poster says: My husband’s mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. The chicken, spices and rice all cook in the same frying pan.
Source: http://allrecipes.com.au/recipe/5058/chicken-and-rice-biryani.aspx
Prep time: 20 minutes
Cook time: 55 minutes
Serves 8 people
Categories: Indian, chicken, lamb
Ingredients
- 3 cups uncooked basmati or long grain rice
- 125g ghee or butter
- 20 whole cloves
- 9 whole cardamom pods
- 5 bay leaves
- 1 medium onion, peeled and chopped
- 5 small green chillies, chopped roughly
- 2 cloves garlic, crushed and chopped
- 1,2cm knob fresh ginger, grated
- 375ml (1,1/2 cups) natural yoghurt
- 1 teaspoon salt
- 6 curry leaves (optional)
- 1, 1.5kg whole chicken, cut into pieces
- 1 litre water
- 1 sprig coriander leaves with stems, chopped
Directions
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Soak rice for 30 minutes in enough water to cover, then drain.
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Meanwhile, heat ghee in a large frying pan or dutch oven over medium heat. Stir in cloves, cardamom and bay leaves. Then add onion and fry until softened, about 6 to 7 minutes.
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Stir in chilli, garlic and ginger and then stir in yoghurt, salt, and curry leaves if used.
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Add the chicken pieces to the pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
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Mix in rice, water, and coriander. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.