Recipes

Below is the recipe for this months authentic Indian dish for you to try at home.

Spicy Chicken Biryani
(serves four)
Preparation time: 1 hour
Cooking time: 30 mins

Ingredients
900g boneless chicken (cut into bite-size cubes)
800g basmati rice
10g ginger/garlic paste
100ml oil
6g salt
2g turmeric powder (helps to fight colds!)
3g red chilli powder
6 green cardamom pods
2 cinnamon sticks
2g black peppercorns
4 bay leaves
130g onions (chopped)
15-20 green chillies (chopped)
100g Yoghurt
25ml chicken stock
Fresh Coriander

Method
1. Wash and soak the rice for one hour in clean, cold water.
2. Heat 10ml of the oil in a pan, add the chicken pieces, ginger/garlic paste, turmeric, red chilli powder and 2g of the salt, top up with water until the chicken pieces are covered and cook on low heat until all the water evaporates. Remove the chicken pieces and keep aside.
3. Heat the remaining oil in a stock pot, add the rest of the spices and saute for one minute. Add the chopped onions and stir fry until light brown in colour.
4. Add the green chillies and cooked chicken pieces, saute for a few minutes, stir in the yoghurt, chicken stock and remaining salt. Bring to the boil, stirring continuously, then reduce the heat.
5. Add the drained rice to the pot and stir from time to time until the stock has reduced to the level of the rice and cover with a lid.
6. Cook on a very low heat until the rice is cooked and the chicken is tender. Remove from heat, garnish with fresh coriander and serve hot, accompanied by yoghurt.