every one a winner
every one a dinner
Preparation time – 20 minutes
Cooking time – 1 hour 20 minutes
Packed full of flavour, this biryani is a real one-pot specialty.
Nutritional value per serving: Calories 628 kcal/ 2623kj; Protein 41.5g; Carbohydrate 71.4g of which sugars 13.4g; Fat 19.7g of which saturates 2.9g;Salt 174mg
275g/10 oz Basmati rice, rinsed and drained 2.5ml/ ½ tsp salt 3 cardamom pods 2 – 3 cloves 1 cinnamon stick 45ml/ 3 tbsp vegetable oil 3 onions, sliced 675g/1 ½ lbs skinless boneless chicken, diced 1.5ml/ ¼ tsp ground cloves 5 cardamom pods, seeds removed and ground 1.5ml/ ¼ tsp hot chilli powder 5 ml/1 tsp ground cumin 5 ml/ 1 tsp ground coriander 2.5ml/ ½ tsp ground black pepper 3 garlic cloves, finely chopped 5 ml/ 1 tsp finely chopped fresh root ginger Juice of 1 lemon 4 tomatoes, sliced 30 ml/ 2 tbsp chopped fresh coriander 150 ml/ ¼ pint natural yoghurt 2.5 ml/ ½ tsp saffron threads soaked in 10ml/ 2 tsp hot milk 45ml/ 3 tbsp toasted flaked almonds and fresh coriander sprigs to garnish
- Preheat the oven to 190’C/ 170’C Fan/375’F Gas 5. Bring a large pan of water to the boil and add the rice, salt, cardamom pods and cinnamon stick. Bring back to the boil and cook for 2 minutes. Drain leaving the whole spices in the rice.
- Heat the oil in a frying pan over a low heat. Add the onions and cook stirring occasionally for about 10 minutes, until lightly browned. Add the chicken, ground spices, garlic, ginger and lemon juice, and stir-fry for 5 minutes.
- Transfer to a casserole dish and top with the tomatoes. Add the coriander, yoghurt and rice in layers. Drizzle over the saffron and milk, then 150 ml/ ½ pint water.
- Cover and bake for 1 hour. Transfer to a warmed serving dish and remove the whole spices.
- Garnish with toasted almonds and coriander springs.
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