I never really appreciated my mum's cooking when I was younger but now that I've moved countries and don't get to see her often, I'd give an arm and a leg to scoff down all the things I grew up eating. One of those things is this classic Chicken Biryani. I remember the smell of this cooking on Sunday mornings as I used to roll out of bed at 10am... Ahh the good old days. But I'm grateful for FaceTime and the ability to call her up and get her recipes whenever I want to re-create some of her magic.
Serves: 4-6
Ready in: 1 hour Difficulty: ★★☆
Ingredients
2 chicken marylands, cut into curry pieces and washed
2 cups cooked rice
1/2 packet Shan's Sindhi Biryani Masala
1 can chickpeas
3 tbsp. canned tomato puree or crushed tomatoes
3 tbsp. plain yoghurt
3-4 tbsp. ghee or oil
2-3 onions, sliced
2 tbsp. garlic paste
2 tbsp. ginger paste
2-3 green chillies, sliced
1 bunch coriander, chopped
1 stem curry leaves
5 cardamon pods
Salt to taste
Handful of mustard seeds (optional)
Silvered almonds (optional)
Fried sliced onions for garnish (optional)
Method
Heat oil or ghee in a large pot on High heat and add 3/4 of the sliced onions, curry leaves and cardamon pods. Sauté until the onions become translucent then add ginger, garlic, chilli paste and fry for a few minutes.
Add chicken followed by salt and biryani masala. Stir to combine, cover and let simmer for a further 7-10 minutes.
Once the liquid from the chicken has evaporated, add in tomatoes and stir to combine. Let simmer for another 5 minutes.
In another pan add more oil or ghee and fry remaining sliced onions. Add in mustard seeds and cooked rice. Sauté for five minutes then set aside.
Add yoghurt to the chicken and let the gravy thicken. Add chopped coriander and once the gravy has reduced by half, add the sautéed rice to the chicken mixture. Stir to combine and leave on low heat for a further 2 minutes.
Once ready to serve, garnish biryani with fried sliced onions and silvered almonds. Serve with plain yoghurt or raita.
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