Chicken Biryani

Mike Reid

Ingredients:

Serves: 4

500 Diced chicken thigh
800g cherry tomatoes
8 large garlic cloves, peeled
4 banana shallots, peeled and diced
25g coriander, plus 10g from serving
6 sprigs of fresh thyme
4 Small cinnamon sticks
1 tbsp turmeric
1 tbsp cumin
1tsp chilli powder (optional)
1 tsp ginger
100ml Olive oil
600g Basmati rice
600ml Chicken stock
100g Green Peas

Method:

Preheat your oven to 160 degrees
Add your olive oil, chicken, onion, garlic, thyme, cinnamon and tomatoes to a roasting tray
and cover with foil. Roast in the oven for 45 minutes.
Take out of the oven and discard foil. Sprinkle over the rice and set aside. Increase the oven
to 220 degrees
Add the rest of your ingredients with a good pinch of salt and pepper. Bake in oven for 20 minutes. Remove from the oven and leave to rest for 10 minutes still covered before adding the coriander for garnish and green peas.

Our friends at Wine Selectors suggest pairing this dish with a Gamay.

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