Wednesday, April 10, 2013

Chicken Biryani

I love Biryani from an Indian, but in all the books it says it is so high in propoints that I do not really order it anymore. I don't really know how its made authentically but this recipe is pulled together from a few different ones I found online and adjusted the spices to my taste. Its not the most authentic biryani but it works well and is fairly easy to make.

Serves 2
Propoints per Serve: 10

100g Basmati Rice
8 cardamon pods
15 strands of saffron (can use a tbsp of turmeric if you don't have saffron)
1 cinnamon stick
300g chicken breast
1 onion
1 green pepper
2 tsp curry powder
1/2 tsp garam masala
1/2 tsp cumin
1/4 tsp turmeric
2 tbsp fresh coriander chopped
salt & pepper
1 heaped tbsp raisins (can leave out for Simple Start/Filling & Healthy)

Cut the green pepper into bit sized slices and thinly slice the onions. Cut the chicken into bite sized strips and mix with the veg. Add the curry powder, garam masala, cumin, and tumeric and mix through the chicken and veg and season well. You want to leave this marinate in the firdge for at least half an hour but the longer the better.

You need to wash the rice really well to make sure all excess starch is removed. I would recommended washing it 5 or 6 times. Place in a pan and cover with water - you want the water to cover the rice and then add the same volume again. Add the saffron, cardamon pods and cinnamon stick. Cook over a medium heat, stirring frequently until the water has  been absorbed by the rice. If the rice is not cooked at this point add a little boiling water and cook for a few more minutes. When cooked, drain any excess water and rinse with boiling water.

Soak the raisins in some boiling water until they are plumped up. Drain and stir through the rice.

While the rice is cooking, spread the chicken and veg over an oven dish and cook for 10-12 minutes at 180C, turning halfway.  When this is done mix with the rice and put back in an oven dish, cover with tin foil and put back in the oven for 18 minutes. Before serving remove the cinnamon stick (I take out the cardamon pods too as I hate biting into them, but this is pretty tedious so its optional.) Serve and enjoy! 

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