Chicken Biryani

Elena Duggan

Ingredients:

  • 500g Basmati rice
  • 50g Ghee
  • 200g / 1lge Onion, finely diced
  • 500g Chicken breasts and/or thigh fillet, sliced into 1cm pieces
  • 20g Garam masala
  • 3 Bay leaves
  • 3 Green cardamom pods
  • 3 Black cardamom pods
  • 1 x 10cm Cinnamon stick
  • 5g Turmeric, ground
  • 20g Garlic cloves, crushed
  • 20g Ginger, finely grated
  • 6 Cloves
  • 2.5g/ 1tsp Black caraway seeds (shajeera)
  • <1g / ½ tsp Nutmeg, ground
  • Pinch saffron threads
  • 1 long Red chili, deseeded and finely diced
  • 100g Sultanas or raisins
  • 1kg Chicken stock
  • Salt to taste

To Serve:

  • ½ bunch Coriander, leaves only, sliced
  • 25g Flaked almonds, lightly toasted
  • 50g Crispy onions

Method:

  1. Soak rice in warm water, then wash in cold until the water runs clear, this may take 10minutes.
  2. Heat ghee in a medium to large saucepan and cook onion with all aromats, whilst stirring for up to 10 minutes or thoroughly fragrant and onions softened.
  3. Add chicken and cook until well sealed or at least 5minutes.
  4. Stir the rice into the pan with sultanas, then pour over stock.
  5. Place a tight-fitting lid on the pan and bring to the boil, before reducing heat to a minimum and cook the rice for another 5 minutes.
  6. Turn off the heat and leave for 10 minutes.
  7. If rice is still too wet, cooked for a further 5minutes over medium to high heat, uncovered whilst stirring to evaporate liquid.
  8. Remove from heat, mix through half of the coriander and half the crispy onions.
  9. To serve, scatter over the remaining onions, coriander and almonds.

Health Notes:

  • Gluten free
  • Dairy free, optional – swap ghee for coconut oil
  • Zero refined sugar

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