Name: Spiced chicken biryani
Cuisine: Japanese
Ingredients: sea salt; 20 g ghee; 1 brown onion, finely diced; 150 ml White Chicken Stock; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 100 g Saffron Butter; 1.5 litres cold water; 150 ml thick plain yoghurt; 2 teaspoons minced ginger; 2 tablespoons sultanas or raisins, fried; 3 cloves garlic, minced; pinch of freshly grated nutmeg; ½ stick cinnamon; ½ teaspoon freshly ground black peppercorns; 50 g ground almonds; ¼ cup fried onion rings; 50 g almond flakes, fried; 3 cloves; 500 g free-range, corn-fed chicken breasts; 3 cloves, ground; 2 large dried chillies, ground; seeds from 5 green cardamom pods, ground; 2 teaspoons sea salt; 500 g basmati rice; 6 red bird’s-eye chillies, minced; 1 teaspoon nigella seeds

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The most exotic of Indian basmati rice preparations, biryani can have meat, shellfish or vegetables cooked into it, making it a complete meal. It is considered a grand and ceremonial dish and is the Indian equivalent of a risotto or paella.

Ingredients

500 g free-range, corn-fed chicken breasts
500 g basmati rice
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Method

Cut chicken into 3 cm cubes. To make the yoghurt marinade, dry-roast coriander seeds and cumin seeds, separately, over gentle heat until fragrant. Cool, then grind to a fine powder. Mix all marinade ingredients thoroughly in a large bowl. Add chicken, then cover and marinate, refrigerated, for 5 hours or overnight.
Wash rice several times, then drain. Put rice,

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Ingredients

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