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14 December 2012,21:30 by
Ponmathi Srilekha.S

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CHICKEN BIRYANI

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Preheat the oven to 190oC/375°F/ Gas 5. Wash the rice well and leave to soak in water for 30 minutes.
  • Remove the seeds from half the cardamom pods and grind them finely, using a pestle and mortar and set aside .
  • Bring a pan of water to the boil. Drain the rice and add it with the salt, whole cardamom pods, cloves and cinnamon stick.
  • Boil for 2 minutes, then drain, leaving the whole spices in the rice. Keep the rice hot in a covered pan.
  • Heat the oil in a large pan and fry the onions for 5 minutes, until softened .
  • Add the chicken and the ground spices, with ground cardamom seeds. Mix well, then add the garlic, ginger and lemon juice. Stir-fry for about 5 minutes.
  • Transfer the chicken mixture to a casserole and arrange the tomatoes on top. Sprinkle on the fresh Coriander spoon the yogurt evenly on top and cover with the drained rice.
  • Drizzle the saffron milk over rice and pour over the water Cover and then bake in the oven for 1 hour.
  • Transfer to a serving platter . Garnish with the toasted flaked almonds and coriander sprigs and serve immediately.

INGREDIENTS

  • 300 grams basmati rice
  • 9  whole green cardamom pods
  • ½ teaspoon salt
  • 2 whole cloves
  • 2 in piece cinnamon stick
  • 3 tablespoon IDHAYAM sesame oil
  • 3 onions, sliced
  • 4 chicken breast fillets, each about 200 grams skinned and cubed
  • ¼ teaspoon ground cloves
  • ¼ teaspoon hot chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 4 garlic cloves, chopped
  • 1 teaspoon finely chopped fresh root ginger
  • Juice of 1 lemon
  • 4 tomatoes, sliced
  • 2 tablespoon chopped fresh coriander (cilantro)
  • 200 ml natural (plain) yogurt, plus extra to serve
  • 4-5 saffron threads, soaked in 15 ml warm milk
  • 150 ml water
  • Toasted flaked (sliced) almonds and fresh coriander (cilantro) sprigs, to garnish

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