Photo by Babiche Martens
This chicken biryani meets all the requirements for an easy dinner. It's tasty, requires only one dish and there is enough to last for a couple of days. It looks like a lot of ingredients, but you will find many of them are already in your pantry. Add a little extra chilli if you like it hot. Serve with a tomato, red onion and fresh herb salad drizzled with good balsamic and plenty of freshly ground pepper. Perfect to impress flatmates, visitors or family when they come to visit.
|2||Green chillies, chopped finely|
|3 cloves||Garlic, crushed|
|½ cup||Fresh coriander, chopped|
|1 tsp||Ground cumin|
|½ tsp||Chilli powder|
|½ tsp||Garam masala|
|600 g||Chicken thighs, cut into 2cm cubes|
|2 cups||Potatoes, cubed|
|2 cups||Basmati rice|
|4 cups||Chicken stock|
|⅓ cup||Almonds, slivered|
|¼ cup||Fresh coriander, to garnish|
- Heat oven to 170C.
- In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.
- In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, ¼ cup sultanas, turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.
- In a small frying pan, melt the tablespoon of butter and fry the remaining sultanas and almonds until golden.
- Serve the biryani hot with a scatter of almonds and sprinkle with coriander.