Chicken Biryani Recipe
Ingredients
| Rice grain | 250 Gram | |
| 1 tbsp light vegetable oil | ||
| 2 boned and skinned chicken breasts, | ||
| Carrots | 2 Large, sliced | |
| Potato | 1 Large, chopped | |
| 1 onion, chopped 2.5cm (lin) piece fresh root ginger, peeled and grated | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 medium cauliflower, broken into florets | ||
| 100g 3 1/2 oz) fine green beans, halved | ||
| 2 tbsp medium-strength curry paste | ||
| Turmeric | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Natural yogurt | 150 Gram | |
| Sultanas | 60 Gram | |
| Coriander | 3 Tablespoon, chopped | |
Directions
Bring a pan of lightly salted water to the boil, pour in the rice, reduce the heat, and simmer for 8 minutes.
Drain well and set aside.
Heat the oil in a large, heavy-based saucepan.
Add the chicken and fry over a medium heat for 3-4 minutes, turning to brown on all sides, Add the carrots and potato and fry gently for 7-8 minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the onion, ginger, garlic, cauliflower, and beans.
Stir in the curry paste, turmeric, and cinnamon, and continue to stir-fry for 2-3 minutes.
Stir in the yogurt and sultanas.
Pile the rice on top.
Cover the pan with a layer of greaseproof paper or foil, then put on the lid.
Cook over a low heat for 10 minutes, then remove from the heat and leave to stand, still covered, for 5 minute
Drain well and set aside.
Heat the oil in a large, heavy-based saucepan.
Add the chicken and fry over a medium heat for 3-4 minutes, turning to brown on all sides, Add the carrots and potato and fry gently for 7-8 minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the onion, ginger, garlic, cauliflower, and beans.
Stir in the curry paste, turmeric, and cinnamon, and continue to stir-fry for 2-3 minutes.
Stir in the yogurt and sultanas.
Pile the rice on top.
Cover the pan with a layer of greaseproof paper or foil, then put on the lid.
Cook over a low heat for 10 minutes, then remove from the heat and leave to stand, still covered, for 5 minute
Chef
