Chicken biriani

 

     This is a good dish to entertaining. It can be prepared in advance and reheated in the oven. Serve with traditional curry accompaniments.

Serves 8

• 900 gr boneless chicken thighs
• 60 ml olive oil
• 2 large onions, thinly sliced
• 1-2 green chillies, seeded and finely chopped
• 5 ml grated fresh root ginger
• 1 garlic clove, crushed
• 15 ml hot curry powder
• 150 ml chicken stock
• 150 ml natural low-fat yogurt
• 30 ml chopped fresh coriander
• Salt and freshly ground black pepper

For the spiced rice

• 450 gr basmati rice
• 2 ml garam masala
• 900 ml chicken stock or water
• 50 gr raisins or sultanas
• 25 gr toasted almonds

Put the basmati rice into a sieve and wash under cold running water to remove any starchy powder coating the grains ; then put into a bowl and cover with cold water and soak for 30 minutes.
The grains will absorb some water so that they will not stick together in a solid mass while cooking.

Preheat the oven to 325F (160C).
Cut the chicken into cubes 2.5 cm/1 in size.
Heat 30 ml of the oil in a large flameproof casserole, add one onion and cook until softened ; add the finely chopped chillies, ginger, garlic and curry powder and cook for a further 2 minutes, stirring occasionally.

Add the stock and seasoning ; add the chicken pieces, cover and continue cooking in the oven for 20 minutes or until tender.

Remove the pan from the oven and then gently stir in the yogurt.

Meanwhile, heat the remaining oil in a flameproof casserole and cook the remaining sliced onion gently until lightly browned ; add the drained rice, garam masala and stock or water.
Bring to the boil, cover and cook in the oven for 20-35 minutes or until the rice is tender and all the stock has been absorbed.

To serve, stir the raisins or sultanas and toasted almonds into the rice ; spoon half the rice in a large deep serving dish, cover with the chicken and then the remaining rice.

Sprinkle with chopped coriander to garnish.

BON APPÉTIT