Biryani dishes originated in Persia (now Iran) and the name comes from the Persian word bery which means 'fried' or 'roasted'. There are a large number of Biryani dishes - Wikipedia lists 19 so I'm not going to list them all here!
The recipe below is one of my favourite baryani dishes and it's really simple - it can be made in around 40 minutes!
Serves 4, and is fully prepared and cooked in 40 minutes.
Ingredients
4 chicken breasts, 3 cardamom pods, 1 onion, 1 bay leaf, 1 cinnamon stick, turmeric, coriander, curry paste, chicken stock, butter, 6 cups of basmati rice and roasted almonds if you like them!
Method
1. Begin by getting the ingredients together: Peel and chop the onion into fine pieces. Wash the rice under the tap to remove any starch and cut the chicken breasts into rough cubes.
2. Add some butter to a large saucepan and place it over a medium heat. Once the butter has melted add the onion, cardamom pods and cinnamon and cooked for ten minutes, stirring regularly to ensure nothing sticks to the pan. Ensure you don't burn any ingredients too.
3. Now add in your chunks of chicken and a tablespoonful of turmeric and the curry paste. Cook until the chicken has been cooked through.
4. Try to juggle now between stirring the first saucepan and adding the rice to a second. Add around 800ml (enough to fully cover the rice) to the rice.
5. Put the saucepan with the rice and stock over a high heat and bring the lot to the boil. Then turn the heat low, put a lid on the saucepan and allow it to simmer away for around 5 minutes. After 5 minutes turn the heat off totally and let the rice settle for around 8-10 minutes.
6. After the rice has settled give it a good stir with a wooden spoon and if you like now is the time to add the coriander and almonds. Some people also add raisons to the rice but I don't like them so I don't! Serve with the curry.
The recipe below is one of my favourite baryani dishes and it's really simple - it can be made in around 40 minutes!
Serves 4, and is fully prepared and cooked in 40 minutes.
Ingredients
4 chicken breasts, 3 cardamom pods, 1 onion, 1 bay leaf, 1 cinnamon stick, turmeric, coriander, curry paste, chicken stock, butter, 6 cups of basmati rice and roasted almonds if you like them!
Method
1. Begin by getting the ingredients together: Peel and chop the onion into fine pieces. Wash the rice under the tap to remove any starch and cut the chicken breasts into rough cubes.
2. Add some butter to a large saucepan and place it over a medium heat. Once the butter has melted add the onion, cardamom pods and cinnamon and cooked for ten minutes, stirring regularly to ensure nothing sticks to the pan. Ensure you don't burn any ingredients too.
3. Now add in your chunks of chicken and a tablespoonful of turmeric and the curry paste. Cook until the chicken has been cooked through.
4. Try to juggle now between stirring the first saucepan and adding the rice to a second. Add around 800ml (enough to fully cover the rice) to the rice.
5. Put the saucepan with the rice and stock over a high heat and bring the lot to the boil. Then turn the heat low, put a lid on the saucepan and allow it to simmer away for around 5 minutes. After 5 minutes turn the heat off totally and let the rice settle for around 8-10 minutes.
6. After the rice has settled give it a good stir with a wooden spoon and if you like now is the time to add the coriander and almonds. Some people also add raisons to the rice but I don't like them so I don't! Serve with the curry.
About the Author:
If you liked this recipe then I'm sure you'll enjoy the rest of my chicken breast recipes. Click the link to check them out!
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