Chicken Biryani

Indian cooking is one of the most flavorful and fragrant cuisines in the world, using a wide range of herbs and spices. The main staples are legumes, grains, vegetables and fruits. Dal or lentil and rice are two of the main ingredients found in Indian cooking. 


Although at a glance all Indian food looks the same; curries, yoghurt, vegetarian options, dried fruits, lentils and rice, the regions will show contrasting flavor profiles and specific ingredients used. In Kerala, vegetarian cooking is predominant and due to its coastal location fresh fish and coconut milk are in abundance. While in Delhi, as it is a big city and influenced by many cultures, street food from all over India are thriving as well as western food such as sandwiches and burgers. 

One dish that is made throughout India, from the far Northern to the South is Biryani. A rice dish cooked in spices and served with meat or vegetables. A good Biryani dish can surely spice up you weekday dinner.

Chicken Biryani

Marinated for Chicken:
  • 500 gr boneless chicken thighs, cut into small cubes
  • 6 tbs plain yogurt
  • 1/2 tsp chili powder
  • 1 tsp powdered turmeric
  • 2 tsp of salt


Biryani Spice Mix:

  • 6 tbs refined oil
  • 2 tsp cumin seeds
  • 8 green cardamom
  • 2 tsp coriander powder
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 1 tsp garam masala powder
  • 4 tbs minced mint leaves
  • 2 tbs tomato puree
  • 400 gm thinly sliced white onion
  • 4 sliced & slit green chili


  • 2 pinches saffron soaked in warm water
  • 320 gm chopped tomato
  • 600 gm boiled basmati rice


Method:
  1. Marinate chicken for minimal 1 hour, ensuring the chicken fully absorbs the flavors and tenderized by the yoghurt.
  2. In a pan on a medium heat. Pour oil and all spice mix except onion, ginger paste, garlic paste and tomato puree. Stir until the dry spices releases their natural oil. Cook the onion, ginger and garlic paste in the pan until translucent before pouring in tomato puree. Add marinated chicken to the mix, stirring well on a low heat to avoid burning on the bottom of the pan.
  3. Pour in water and saffron mix, rice and chopped tomatoes.
  4. Do not hesitate to add water if the mixture is too thick. Put on a lid and let simmer for 10 minutes, turn off heat and let the pan stay covered for another 5 minutes.
  5. Grab a plate!


A delicious one pot dinner for the whole family is ready to serve!



For great curries and Asian dishes visit Karum, opens daily from 11.00 to 23.00.



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