Friday, October 4, 2013

Day 4 - Malcolm's Chicken Biryani (Wf, GF, DF)

Every Thursday my husband and I have a date night, at home, with the kids tucked into bed early! We take turns cooking something special for each other and recently my hubby was brave enough to try a Chicken Biryani. It was AMAZING!!! Every bite was deliciously spicy but not too hot, and the crispy fried potato chunks were just the cherry on top! This makes enough to feed 8.

Malcolm's Chicken Biryani

3C Jasmine/ Basmati rice
1 kg Chicken breasts, skin removed and deboned
2 Onions, finely chopped
3 Garlic cloves, finely chopped
2 cm Fresh ginger, grated
1 Tbs Curry powder
2 tsp each Ground coriander, Ground turmeric and Ground cumin
1 tsp Ground cinnamon
½ tsp each Ground nutmeg and Ground cloves
1 Tbs Garam masala (Use less if you want to)
2 Bay leaves
1 tin Chopped tomatoes
1 tsp Sugar
2 cup Chicken stock
Salt to taste
4 large Potatoes, peeled and cubed, parboiled
Oil for frying
1C Chicken stock
Fresh Coriander leaves
Greek Yogurt

1. Cook the Rice according to packet instructions.
2. Pre-heat the oven to 170°C.
3. Heat 3 tbs oil in a large pot. Cut the chicken breasts into large chunks and fry in the oil until they start to brown. Remove and set aside.
4. Fry the onions, garlic and ginger for 2 minutes before adding the curry paste and spices. Allow to fry for another minute and add the chicken back into the pot.
5. Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
6. Lower the heat and allow to simmer for 15 minutes.
7. Heat 1/2 cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.
8. To assemble the dish, layer a 1/3 of the rice at the bottom of  a greased oven-proof dish. Next, cover the rice with the chicken curry but reserve some of the sauce. Follow with the rest of the rice and spoon over the remaining sauce. Finally, cover the rice with the fried potatoes. Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
9. Place in the oven for 25-30 minutes.
10. Serve the Chicken Biryani with Greek Yogurt, poppadoms and fresh coriander leaves.

Serves: 8

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