Recipe

Fragrant indian biryani

Oct 31, 2009 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Fragrant indian biryani
  • 750 gram (1½ pounds) chicken thigh fillets, chopped coarsely
  • 2 tablespoon mild curry paste
  • 2 centimetre (¾-inch) piece fresh ginger (10g), grated
  • 3 clove garlic, crushed
  • 1 teaspoon each ground cumin and coriander
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon ground turmeric
  • 1 cup (280g) yoghurt
  • 1 1/2 cup (300g) basmati rice
  • 2 cinnamon sticks
  • 1 3/4 cup (430ml) water
  • 1/3 cup (55g) sultanas
  • 1/2 cup coarsely chopped fresh coriander (cilantro)
  • 1/2 cup (70g) slivered almonds, roasted

Method

Fragrant indian biryani
  • 1
    Combine chicken, paste, ginger, garlic, spices and half the yoghurt in medium bowl; cover, refrigerate 1 hour or overnight.
  • 2
    Wash rice with cold water until water runs clear; drain well.
  • 3
    Combine chicken mixture, rice, cinnamon and the water in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 20 minutes or until cooker automatically switches to keep warm; stand 10 minutes. Discard cinnamon sticks.
  • 4
    Stir in sultanas, coriander and ⅓ cup of the nuts; season to taste. Serve rice topped with remaining yoghurt and nuts.

Notes

Recipe not suitable to freeze.

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