Chicken Biryani is popular worldwide. This variation is from Sri Lanka.
The Biryani is one of the most popular Indian dishes and Chicken Biryani probably the best known variation in the West. In India, every region in India has its own version. Some biryani recipes can take hours to prepare. This recipe is however quick and easy to prepare since the chicken and rice get cooked together.
Ingredients
- 7 oz basmati rice
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 8 shallots, chopped
- 2 medium onions, chopped
- 4 garlic cloves, finely chopped
- 2 teaspoon fresh root ginger, grated
- 2 chicken breasts, thinly sliced into strips
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- Pinch of freshly grated nutmeg
- ¾ cup plain yoghurt
- 2 teaspoon caster sugar
- 4 handfuls raisins
Directions
- Wash the rice thoroughly until the water runs clear. Soak the rice in lukewarm water with the salt for 30 minutes.
- Now drain the rice completely and place it in a pan. Add in enough cold water so that it comes up to an inch above the level of the rice.
- Bring to the boil, then reduce to simmer. Cover and till all the water has been absorbed.
- Heat the oil in a frying pan. Add the shallots, onions, garlic and ginger and fry until golden-brown. Remove a tablespoonful and set aside.
- Add the chicken to the frying pan and stir fry for four minutes. Next, add the chili powder, cumin, coriander, cinnamon, turmeric, and nutmeg and stir for a minute.
- Add in the yoghurt and simmer for another minute.
- Add the sugar, raisins and rice.
- Cover the pan with a clean tea towel and then cover it with a lid. Cook over a low heat for ten minutes.
- Take off the heat and allow it to rest for five minutes.
- Garnish with the reserved shallot and onion mixture before serving.
Tips
To make the chicken biryani a bit spicier, you can increase the amount of chili powder, if it is to hot, just you can add some more yoghurt.
Image taken from Wikipedia.
