Name: Chicken biryani
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 800 gram chicken thigh fillets, trimmed, cut in small pieces; 1/3 cup natural yoghurt; 2 tablespoon white vinegar; 2 small red chillies, finely chopped; 2 teaspoon ground coriander; 2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 tablespoon vegetable oil; 2 onions, thinly sliced; 1 cinnamon stick; 4 cloves; 4 cardamom pods, bruised; 2 1/4 cup chicken stock; 2 cup basmati rice; 1 1/2 cup frozen peas; 1/4 cup currants; 1/2 cup dried pears, finely chopped; 1/2 cup slivered almonds, toasted; 1/2 cup coriander leaves; corriander and mint yoghurt; Corriander and Mint yoghurt; 1 cup nautral yoghurt; 1/3 cup buttermilk; 1/4 cup mint, chopped; 1/4 cup corriander

Ingredients

800 gram chicken thigh fillets, trimmed, cut in small pieces

1/3 cup natural yoghurt

2 tablespoon white vinegar

2 small red chillies, finely chopped

2 teaspoon ground coriander

2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 tablespoon vegetable oil

2 onions, thinly sliced

1 cinnamon stick

4 cloves

4 cardamom pods, bruised

2 1/4 cup chicken stock

2 cup basmati rice

1 1/2 cup frozen peas

1/4 cup currants

1/2 cup dried pears, finely chopped

1/2 cup slivered almonds, toasted

1/2 cup coriander leaves

corriander and mint yoghurt

Corriander and Mint yoghurt

1 cup nautral yoghurt

1/3 cup buttermilk

1/4 cup mint, chopped

1/4 cup corriander

Method

1.In a medium bowl, combine chicken pieces, yoghurt, vinegar, chillies and ground spices. Cover and chill for 1 hour.

2.Heat oil in large saucepan. Sauté‚ onions, cinnamon, cloves and cardamom pods for 8-10 minutes until onions are golden.

3.Add chicken mixture to same saucepan. Cover and simmer on a medium heat for 10 minutes, stirring occasionally.

4.Stir stock and rice through chicken mixture. Bring to boil. Reduce heat and simmer, covered, for 10 minutes until rice is just tender. Stir occasionally.

5.Prepare Coriander and Mint yoghurt by combing natural yoghurt, buttermilk mint and coriander. Season to taste

6.Mix peas, currants and dried pears in. Stand, covered, for 10 minutes. Stir almonds through. Serve topped with coriander leaves. Accompany with coriander and mint yoghurt.

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Ingredients

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