Chicken Biriyani II
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves 2
Chicken Marinade
500g/18 oz Boneless, Skinless Chicken Thighs: Cut into 2.5cm chunks.
1/8 Tsp Coarse Sea Salt.
3 Garlic Cloves: Minced.
30g/2 Tbsp Ginger: Grated.
4 Tbsp Natural Yoghurt.
For Par Boiled Rice
200g/7 oz Basmati Rice
1 Bay Leaf.
5 Black Pepper Corns.
3 Green Cardamom Cloves.
1 Stick Of Cinnamon.
2 Cloves.
1 Whole Mace.
450ml/2 cups Cold Water.
1/8 Tsp Coarse Sea Salt.
For the Chicken ‘Curry’
4 Cloves Garlic.
30g/2 Tbsp Ginger: Peeled and coarsely choppped.
1 Dried Chile.
2 Tbsp Flavourless Cooking Oil.
2 Bay Leaves.
1/2 Tsp Black Mustard Seeds.
4 Green Cardamom Seeds: Bruised.
1/2 Tsp Black Onion Seeds.
1 Onion: Peeled, topped and tailed and sliced into thin (2-3mm) half moon shapes.
1 Tsp Ground Turmeric.
1/2 Tsp Ground Coriander.
1/2 Tsp Ground Cumin.
3 Large Tomatoes: Approx 100g each, each cut into 8 wedges and deseeded.
50g/1 Tbsp Raisins: optional
Optional, Pinch Saffron heated in 50ml/4 tsp milk.
Marinade the Chicken:
Mix together all of the ingredients for the chicken marinade including the chicken and allow to sit at room temperature for at least 1 hour.
Prepare the Rice:
Wash the basmati rice thoroughly and allow to soak in cold water for 10 minutes.
Now add all of the ingredients for the par boiled rice into a pan with the cold water and bring to a rolling boil.
When the rice has been soaked, wash it again and place in the bottom of a pan.
Add the salt and spice infused water and bring to a boil then reduce the heat and simmer until the rice is still a little under cooked, this should take approximately 7-8 minutes.
Drain the rice and set aside, reserving the cooking liquid.
Prepare the Chicken Curry:
Add the garlic, ginger and chile to a blender and grind into a paste adding a little of the rice cooking liquid if needed.
Heat the cooking oil in a heavy based pan over a medium high heat.
Add in the bay leaves, Cardamom pod, black mustard seeds and black onion seeds.
The mustard seeds should begin to pop almost immediately, as soon as this happens stir in the garlic and ginger paste and stir until fragrant.
Reduce the heat to low-medium and add in the onion and allow to slowly cook until the onions caramalize, this should take approximately 45 minutes.
Stir in the turmeric, cumin, coriander and tomatoes and then add the chicken that has been marinading and cook until the chicken is nearly cooked, this should take about 30 minutes over a low-medium heat.
You want the curry mix to be fairly dry to prevent the rice from becoming sticky.
Stir in the ‘controversial’ raisins and begin to build your biriyani.
Building your Biriyani:
Preheat your oven to 180 C/350 F.
Layer half of the chicken curry in the bottom of a 20cm x 15cm x 5cm oven proof bowl and compress.
Then add half of the rice and cover the curry, compress again.
Then the other half of the curry and compress.
Finally add on the remaining rice, cover with tin foil and place in the oven for 25 minutes.
If you are adding the Saffron, heat 25ml/2 tsp milk in a microwave and add in saffron and allow to steep. Then remove the biriyani from the oven sprinkle over the safron and milk mix and return to the oven for 5 minutes.
From krumpli.co.uk