Chicken Biriani
Over a year ago
2,377 views
Ingredients
- 6oz Long grain rice
- 5cloves Garlic peeled,3 of them crushed
- 1 Cinammon stick
- 1 Bay leaf
- 1small Onion peeled and chopped
- 1tbsp Lemon juice
- 1level tbsp Ginger peeled and grated or ½ level tsp ground ginger
- ½ level tsp each Ground cumin,coriander and turmeric
- ¼ level rsp each Ground cinnamon,cloves,cardamom and black pepper
- 8oz Low-fat natural yoghurt
- 1lb Skinned cooked chicken,cut into cubes
- 2oz Sultanas
- 2oz Blanched almonds,lightly toasted
Accompaniment
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Method
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1
1)pre heat oven to gas 4.
2)cook rice in unsalted,simmering water with the whloe garlic cloves,the cinnamon stick and the bay leaf for about 12 minutes,leaving the grains still slightly hard at the centre,rinse with cold water,drain well and discard the garlic,cinnamon and bay leaf.
2)meanwhile,blend the onion,lemon juice,ginger,cumin,coriander,turmeric,ground cinnamon,cloves,cardamom,pepper and crushed garlic into the yoghurt.use a food processor or beat with a wire whisk.
3)put thechicken in a large bowl,pour on the yoghurt mixture and stir untilall the meat is evenly coated.
4)turn the chicken mixture into a shallow casserole ,spoon the rice evenly on top,cover and bake in the heated oven for 35 minutes,or until the rice is completely cooked.
5)meanwhile cover the sultanas with cold water in a small saucepan and bring to the boil.boil for 1 minute,then drain and keep warm.
6)when the rice is cooked,mix the rice and chicken and spoon into a heated serveing dish.sprinkle with the sultanas and the almonds.
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