Monday, 18 August 2008

josh's mum's chicken briyani

Food made by mums just taste's better.


Today, we were lucky enough to have Josh's mum cook Briyani for us...she made enough to feed about 20 people in our office. 

Despite it's humble industrial-sized ice cream container surroundings, it was tender, full of flavour and a great balance of sweet, savoury and spice. 


8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin

For garnishing:
1 tbsp fried onions
1 tbsp caramelised onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp sultanas
salt and black pepper

Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
Reduce the heat to low and cook undisturbed for 10 minutes.
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve.

A satisfied customer