A recipe to a delightful biryani
One of the most treasured dishes in the Indian subcontinent was not originally from that part of the world. It was first discovered in Persia it was then introduced to the Indian subcontinent by Mughal traders. After many years different variations of the dish spread across. To this day the dish is enjoyed all over the world.
Chicken biryani for 3
- 2 X tomatoes
- 3 garlic bulbs
- 4 X Onions
- 4 X Green chillies
- 1 X lemon
- 20g of fresh ginger
- Half of a Mint bunch
- Half of a coriander bunch
- 1 Baby chicken (or 700g of Boneless chicken)
- 2 X tea spoons of chilli powder
- 1 X cardamom
- 2 X Tea spoons of cumin seeds
- 1 X Tea spoon of salt
- ½ a tea spoon of Turmeric powder
- 6 X clove
- Half a tea spoon of crushed pepper
- 1inch cinnamon stick
- Saffron 15 pieces
- 4 tamarind
- 1 tea spoon of coriander powder
- Half crushed mace
- Food colouring
- 4 Dry plums
First put 20ml of oil in your pan and heat it
Cut one onion and make sure the slices are thin. Then place those onions in the oil and fry them until they go brown. Once they go brown put them in a plate and leave them on the side.
Peel and dice 3 onions and place it into the pan then add garlic and steer for 2 minutes.
Then add crushed ginger and chop and dice two tomatoes and add it in to your pan. After this put in half a cup of water and add in all spices except the saffron and tamarind.
Cook for 10 minutes, after cooking add in your pieces of chicken and cook for another 20 minutes.
Place 4 green chillies and add 6 tea spoons of tamarind, add dry plums and saffron and cook for 5 to 7 minutes.
Boil and drain the rice in the same pot make a layer of rice and cover it in a layer of chicken with curry. Slice the lemon and leave in top of the chicken. Then sprinkle chopped green coriander and mint.
With the remaining rice place it on top the chicken. Then put on food colouring on top of the rice.
Steam the rice for 15-25 minutes on low heat and then you would be ready to serve.