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.
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.
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.