chickenbiryani
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
|
chickenbiryani [2025/11/17 12:48] tony created |
chickenbiryani [2025/11/27 15:25] (current) tony [Method] |
||
|---|---|---|---|
| Line 3: | Line 3: | ||
| ===== Serving ===== | ===== Serving ===== | ||
| Makes enough for 4 portions | Makes enough for 4 portions | ||
| + | |||
| + | Note the marinading in advance part of the recipe (steps 1 -4). Best done a day before the meal is served, though can be done on the day if you must.. 8-) | ||
| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | * 150g of greek yougurst (or if going Ollie friendly, use some a few glugs of olive oil instead) | + | * 150g of greek yougurst (or if going Ollie friendly, use a few glugs of olive oil instead) |
| * ½ tsp turmeric | * ½ tsp turmeric | ||
| * ½ tsp chilli powder | * ½ tsp chilli powder | ||
| Line 29: | Line 31: | ||
| ===== Method ===== | ===== Method ===== | ||
| - | - Cut the fish into chunky | + | |
| + | | ||
| + | - Mix the chicken into the marinade | ||
| + | - Cover and leave in the fridge for anywhere from 30 minutes to 24 hours. | ||
| + | - 24 hours (or so) later.. | ||
| + | - Put the rice into a large bowl, and rinse repeatedly in cold water until water runs clear. | ||
| + | - Cook rice partially (about 75% of the time recommended). | ||
| + | - Drain the rice, then set it aside for now | ||
| + | - Whisk the tomatoes and tomato puree together | ||
| - Finely dice the onion | - Finely dice the onion | ||
| - | - Dice the carrots | + | - Heat oil or ghee in a large heavy pan over a medium |
| - | - Dice the pepper | + | - Add cardamom pods |
| - | - Crush or finely chop the garlic | + | - Add cumin seeds |
| - | - Finely chop the chilli(s) - Note, last time we made this we used 2 Sainsburys 'mixed chillis' | + | - Fry for 15-20 seconds until fragrant |
| - | - Zest half of a lime | + | - Add onions |
| - | - Juice 2 limes | + | - Saute for 8-10 minutes to soften the onion |
| - | - Place fish into a bowl. | + | - Add the chicken and marinade |
| - | - Add salt. | + | - Spread the chicken into a single layer |
| - | - Add 1 limes worth of zest | + | - Turn the heat to medium high and cook the chicken undisturbed for 3 minutes |
| - | | + | - Flip the chicken over and cook for another |
| - | - Massage fish lightly | + | - Stir in the tomato mixture |
| - | - Set fish aside. | + | - Bring to a simmer |
| - | - In a large pan, heat the olive oil over medium high heat. | + | - Cover pan and cook at a gentle simmer for 5-10 minutes |
| - | - Add onion and salt, and sauté | + | - Remove pan from heat |
| - | - Turn heat down to medium, add carrot, pepper, garlic and chilli(s) | + | - Heat milk in the microwave, and add the saffron |
| - | - I'd normally have the rice ready to go on about now, so get that going in parallel with the rest of stew making | + | - Let them soak for 3-5 minutes |
| - | - Back to the stew pot, add tomato puree, | + | - Assemble |
| - | - Add spices. | + | - Spread half the rice evenly over the chicken curry |
| - | - Add 200ml of the stock. | + | - Sprinkle on half the mint and half the coriander (if using) |
| - | - Mix and bring to a simmer. | + | - Sprinkle on half the garam masala |
| - | - Add tomatoes. | + | - Drizzle on half the saffron |
| - | - Cover and simmer gently on medium low for 5 minutes or until carrots are tender. | + | - Repeat |
| - | - Add coconut milk. Louise' | + | - Cover the pan tightly |
| - | - Nestle | + | - Simmer for 10-12 minutes until the rice is tender |
| - | - Season as required with salt and yet more lime juice | + | - Leave biryani |
| - | - Serve with your choice of rice and bread | + | - Serve and enjoy! |
| - | - Garnish | + | |
chickenbiryani.1763383692.txt.gz · Last modified: 2025/11/17 12:48 by tony
Page Tools
Except where otherwise noted, content on this wiki is licensed under the following license: CC Attribution-Noncommercial-Share Alike 4.0 International
