Spiced chicken biryani

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

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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Asia
Oceania
China
Japan
Australia
India
Main course
Gluten-free
Mediterranean

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,