Chicken Biryani
- 2 cup Basmati Rice
- 3 Small pieces of Cinnamon stick
- 6 Elachie pods (Cardamon)
- 1.5 kg Chicken (Breasts, Thighs and Drumsticks)
- 1/2 cup Plain Yogurt
- 3 Roma Tomatoes blanched and blended
- 2 tsp Masala
- 2 tsp Kashmiri Chili Powder
- 3 tsp Ground Cumin
- 4 tsp Ground Coriander
- 1 tsp Ground Turmeric
- 1 tsp Ground Soomph Powder (Fennel)
- 1/2 tsp Ground Elachie (Cardamom)
- 1 tsp Garam Masala
- Few drop Oil
- 100 g Butter
- 3 PIeces Cinnamon ((Cut in 4cm pieces))
- 2 Star Anise
- 3 Bay leaves
- 2 Black Elachie (Cardamom)
- 2 large Onions (Finely Chopped)
- 8 Sprigs Thyme
- 2 Large Potatoes (each cut into 8 cubes)
- 1 can (400 gr) Brown Lentil Can
- 2 tbsp Vegetable Oil (Required only if frying Onion)
- 1/4 tsp Saffron mixed with 3 tbsp warm water
- 1
If you are using Chicken breasts, cut them into medium sized cubes.
- 2
Marinate the Chicken with all the Spices, Cardamom, Cumin, Coriander, Turmeric, Garam Masala, Soomph, Chilli powder, Yogurt and the pureed Tomatoes.
- 3
Refrigerate overnight or for an hour.
Rice- 4
Wash rice until Water runs clear, add Cinnamon and Cardamom. Add salt and cook as per package instructions until fully cooked.
- 5
Sprinkle a little food colouring over (if you are not using Saffron) together with half the remaining butter. Cover and set aside.
Biryani- 6
Heat 2 tablespoon butter from half the remaining butter and a few drops oil.
- 7
Add the Cinnamon sticks, Bay leaves, Star Anise and Black Elachie. Fry until fragrant.
- 8
Add the Curry leaves, Thyme and Onion. Sauté until the onion is golden brown.
- 9
Add the marinated Chicken. Add salt and cook on high heat for 5 minute.
- 10
Add potatoes. Reduce the heat.
- 11
Simmer until the potatoes are soft and tender. I did not need to add water to my chicken but if you feel your chicken is too dry add a half cup of water. You do require enough gravy in your chicken.
- 12
Rinse the lentils and add to the chicken in the last ten minutes of cooking time.
Onion (Optional)- 13
If you want to add some crispy fried Onion on top of the Biryani.
- 14
Heat Oil in a pot and fry the onion until brown and crisp. Drain on a paper towel and set aside.
Layering- 15
Once the Chicken is cooked add the leftover butter to it.
- 16
Fluff up the Rice and spread over the Chicken.
- 17
Pour the Saffron over. Sprinkle the fried Onions on top, if using.
- 18
Cover the pot and steam for 5 minutes.
Note- Chef Owen Jullies used Basmati Rice but you can easily use long grain rice. It won't be as fragrant but it works perfectly fine.
- He used a medium Masala, called Rumbo Russo, purchased from the spice shops in Durban. However, you an increase the amount of Kashmiri chilli powder and use it just like that.
- You can totally omit the fried Onion. It does add a lovely flavor to the Biryani but not totally necessary.
Biryani, Breyani, Chicken Curry, Rescued Food, Zerowaste - 2