This is a favourite recipe I have been making for more years than I care to remember.  It is based on a Bill Granger recipe for Lamb Biryani but I prefer to make it with chicken!  All I know is that I love it and everyone I serve it to seems to as well as I am always asked for the recipe!  So, on cooking it tonight, I thought I would put it up on my blog and share with everyone.  I always think of this as the curry you have when you’re not having a curry as it has the lovely fragrant aromatics of a curry without the heat.  I also serve it with a simple cucumber riata.  This recipe serves four.

Chicken Biryani

1kg of Chicken Thighs or Tenderloins

1 tbspn Garam Masala

2 tspns Ground Cumin

1/2 tspn Turmeric

2 tbspn Olive Oil

1 Onion sliced into half moons

2 Garlic cloves, crushed

2 tspns Grated Ginger

1.1/2 cups Basmati Rice

750ml Chicken Stock

Preheat the  oven to 200 deg C.  Put the spices into a bowl and mix and then add the chicken and coat with the spice mix.  Heat 1 tbspn of the oil in a casserole and add the chicken.  Cook for 3-4 minutes until browned and then remove.

Add the remaining oil, onion, garlic and ginger and cook until the onion has softened.  Add the rice, stir together and cook for 2 minutes.  Add the chicken back in a single layer and then carefully pour in the stock.  Put the lid on the casserole and cook in the oven for 35-45 minutes until the rice has absorbed all the liquid.

Cucumber Raita

1 Cucumber, peeled and seeds removed

5 tbspn of Greek Yogurt

Chop the cucumber into small pieces and fold through the yogurt.  Serve with the Biryani.

Enjoy!