CHICKEN BIRYANI............ Ingredients 1 tablespoon vegetable oil 500g chicken thigh fillets, trimmed, quartered 1 medium brown onion, halved, thinly sliced 1 garlic clove, crushed 2cm piece ginger, peeled, finely grated 1/3 cup balti curry paste 1 1/2 cups basmati rice 1 cinnamon stick 2 cups Gravox Real chicken stock 1 cup thick plain yoghurt 1 Lebanese cucumber, deseeded, grated 1/2 teaspoon ground cumin Toasted flaked almonds and fresh coriander leaves, to serve Method Step 1 :- Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat. Step 2:- Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard. Step 3:- Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture. BY :- CHEF ABUZER
Posted on: Fri, 06 Sep 2013 17:23:30 +0000
Trending Topics
Recently Viewed Topics
© 2015