Thursday, 20 August 2020

Chicken Biryani

Chicken Biryani

This one is for a quick weekend fix. Going against my constant nattering about how only "bone-in" meats and fish give the dish its rich flavour, I do have to get off the track from time to time and cave in my strong and sincere belief! 

So here is one for the boneless fans to gloat over. 
I am going to make this in the oven but you can use the stove-top just as easily.
The rice is cooked from 'raw' so that helps one less pot to wash. 
Make it your own, add your favourite spices to it if you feel like it. Just enjoy what you cook.


Preheat the oven to 400F/200C
13 x 9 roasting pan/dish
parchment paper
5 pieces of foil larger than the dish


1 tsp oil
1 tsp ginger 
1 tsp garlic
1 tsp cumin
1/4 tsp turmeric powder
2 tsp red chillie powder - or 1 tsp red chillie and 1 tsp green chillies
salt - 2 1/4 tsp in total
3/4 tsp garam masala -
1 tbsp tomato paste 
1 cup crushed fried onion
3/4 tsp corriander powder


1/2 kg chicken thighs in cubes/chunks/ about a square inch is good size
1/2 kg potatoes peeled and in cubes the same or similar size as the chicken

1 cup yogurt + pinch of salt+ pinch of sugar
1/4 tsp crushed saffron

2 cups rice
4 cups hot boiling water +the salt
bay leaf
whole cardamom or its husk


Heat a tsp of oil and add the spices, stir and cook for a minute until aromatic.
Add the onions and chicken pieces. mix well, cook for 5 minutes and add the potatoes.
Stir well and cover the lid to steam for five minutes on a low flame.

In the meantime wash your rice 10 times until the water runs clear.
Boil your kettle of water
Mix the yogurt with saffron a pinch of salt and a pinch of sugar.

Transfer the chicken and potatoes to your dish, pour the yogurt over it, spoon the raw rice all over and place the bay leaf and cardamom. Pour the boiling hot water over this, place the wet piece of parchment on top, and seal the dish with your foil ensuring no steam can escape.
Place your dish on a hot water bath in the oven and cook for 40 minutes. Turn the oven off and leave for another 20 minutes. Serve.



My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.



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