Pat Chapman's Curry Club
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Biriani

* Chicken with Rice *

Find this and other delicious recipes in Curry Club Indian Restaurant Cookbook

Birianis were developed by the inventive chefs of the Moghul emperors. The classic method of cooking them is to part-cook the rice and filling, then to have alternative layers and fillings, with a final layer of rice. Stock is poured on top, the dish is covered and sealed, and then it is baked. It is a rich, decorative festive dish, a meal in itself.

 

INGREDIENTS

  • 1 large onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1 inch (2.5cm) fresh ginger, finely chopped
  • 1 tablespoon butter ghee
  • juice of 1/2 lemon
  • 1 1/2lb (675g) chicken breast, cut into chunks
  • 2 ripe tomatoes, peeled and finely chopped
  • salt to taste

 

RICE

  • 400g Basmati Rice
  • 1/4 teaspoon Iranian Saffron strands
  • 1 medium onion, finely chopped
  • 1 tablespoon butter ghee
  • 1 pint (600ml) chicken stock

 

SPICES 1

  • 2 green cardamoms
  • 5 black peppercorns
  • 2 whole cloves
  • 1 teaspoon cummin, ground
  • 1 teaspoon coriander, ground
  • 1/4 teaspoon chilli powder

 

SPICES 2

  • 2 green cardamoms
  • 2 whole cloves
  • 2 inch (5cm) cassia bark
  • 2 bay leaves

 

GARNISH

  • 1 hard-boiled egg, thinly sliced

 

METHOD

  • Preheat oven to 325-350?F / 160-180?C / Gas 3-4.

 

TO COOK THE SPICY CHICKEN

  • In a frying pan, fry the large onion, garlic and ginger in the ghee until golden then add Spices 1.
  • Add the lemon juice, chicken chunks and chopped tomatoes.
  • Cook very slowly, on the lowest heat, stiring all the time.
  • After 20 minutes, the chicken should be quite dry and coated with the spicy onion mixture.
  • Salt to taste.

 

TO COOK THE RICE

  • In a lidded pot.
  • Fry the medium onion in the ghee.
  • Add Spices 2 and stir.
  • Rinse the rice with hot water from the kettle, then add to pan and stir gently.
  • Add the chicken stock and the saffron and stir.
  • Add the contents of the frying pan and carefully combine everything together.
  • Put the lid on the pot and cook in the oven for 20 minutes.
  • Garnish with slices of hard boiled egg, if liked.

 

SERVE WITH

  • Jeera Raitha

 

RECIPE TESTING NOTES

Small changes have been made to the original recipe, printed in Pat Chapman's Indian Restaurant Cookbook. I have had to make these changes as the quality of rice and meat has changed and we have a very powerful range.

 

Find this and other delicious recipes in Curry Club Indian Restaurant Cookbook

 

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