Chicken Biryani

This familiar face is a staple out-to-lunch order. Learn to make it in your own kitchen and surprise your family with a welcome new skill. This chicken biryani recipe comes with a twist - the chicken is minced, Deep South style, spreading its flavour and texture throughout the rice. You’ve just got to try it.

Preparation

Parboil the rice and lentils separately, strain and keep aside.
Heat oil in a pan and fry the whole garam masalas till you can smell them.
Add the ginger/garlic paste and onions, and and fry till the onions are brown.
Add salt, red chilli powder, coriander powder, cumin powder, a splash of water and fry.
Now add the tomatoes and fry till it is thick.
Add the mince meat and fry till it is cooked and dry.
Add fresh coriander and stir.
Layer the lentil and then the rice over the meat, pour ghee, saffron and rose water.
Place a few lemon slices inside, sprinkle fried onions, mint and fresh coriander.
Put a green chilli on top, cover the pan and place it in a medium pre- heated oven for about 20 minutes.
Serve with raita.

Ingredients

1 star anise

1 Cinnamon stick

1 Black cardamom

4-5 green cardamoms (pods crushed)

2 Bay leaves

1 Tsp cumin seeds

1 Tsp coriander seeds

1 Tsp aniseed

1 Tsp black pepper

1 Tsp cloves

1 ½ Cups Double Deer basmati rice (soaked for 30 minutes)

½ Cup flat green lentil (soaked for 30 minutes)

2 Cups minced chicken

1 Medium sized onion (finely chopped)

1 ½ Tbsp ginger/garlic paste

4 Medium sized tomatoes (chopped)

1 Tsp cumin powder

1 Tsp coriander powder

1 Tsp red chilli powder

1 Green chilli

Handful of chopped coriander and mint leaves

A few slices of lemon

A pinch of saffron (soaked in milk)

1 Tbsp rose water

Hall of Fame

As varried as the people who eat rice, is the sheer variety of rice grown around the world Almost a thousand types can be found in India alone. And the best of them all is above all, the rich, distinct aroma of Indian basmati give it its enviable stature-as the ...

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