- Servings : 4
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 45m
A great one-pot rice dish that can still be served up a few days later, perfect for leftovers.
- 1 1/2 cup(s) Long-Grain Rice
- 2 tablespoon(s) Olive Oil
- 1 Onion, finely sliced into rings
- 2 Garlic cloves, crushed
- 2 teaspoon(s) Grated fresh ginger
- 4 Chicken Breast cut into 2cm dice or strips
- 1/2 teaspoon(s) Ground Chilli
- 1 teaspoon(s) Ground Cumin
- 2 Cinnamon Sticks
- 1/2 teaspoon(s) Ground Turmeric
- 1/2 teaspoon(s) Ground Coriander
- 6 Fresh Curry leaves (optional)
- 150 mL Thick Plain Yoghurt
- 1 teaspoon(s) White Sugar
- 3 tablespoon(s) Sultanas
- 3 tablespoon(s) Slivered Almonds, toasted
- 1/2 cup(s) Roughly chopped coriander leaves
Cook the rice in salted water for 8 minutes, then drain and set aside.
Heat the oil in a large frying pan over medium heat, add the onion and cook for 5 minutes or until softened and browned.
Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.
Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes.
Remove from the heat and allow to sit for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine.
Garnish with the remaining coriander, and offer chutney and sliced tomatoes and onions with the dish.
TIPS: Do not over cook the rice. The biryani will become soggy. When making the “barista” (fried onions), keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.