Biryani

 

This is a traditional South African one pot dish. Don’t be put off by the list of spices, because by flavouring each section of the dish as you go, the end result is a rich flavoured centrepiece.

This is only one recipe I have for Biryani as a one pot dish. I will also post another, with a few different ingredients, as a prettily presented celebration style dish another time.

Each ingredient is preceded by a ‘point’ or ‘dot’ so you can scroll down to see and make a list of each ingredient needed.

INGREDIENTS AND METHOD COMBINED

  • 2 kilos chicken pieces with bone cut into chunks
  • 1 cup yoghurt
  • 1 tspn ground ginger
  • 2-3 cloves chopped garlic
  • 4 tspn turmeric
  • 2 sticks cinnamon
  • 4 pods cardamom
  • 6-12 small whole green chilles (depending on how hot you like it)
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tomato cut into small pieces

 

Mix all of the above ingredients together and marinate in the fridge for at least an hour, or overnight if possible.

RICE PREPERATION

Boil…

  • 2 cups of rice….. in
  • 5 cups water

for only 6 mins with

  • 2 pods cardamom
  • 1 stick cinnamon
  • 1 tsp salt

Drain rice, remove spices and set aside.

 

FRY POTATOES

Fry together…

  • 6 chat potatoes (small round new potatoes) cut into quarters
  • 1/4 cup oil
  • 1/4 cup ghee

for 5-10 mins till lightly browned and crisp but only half cooked through.

Remove from pan and set aside.

 

CURRY PREPARATION

In the same pan, adding a little more oil if needed, fry…

  • 2 large brown onions, chopped

and cook gently until golden and caramelised.

Add…

  • 1 stick cinnamon
  • 3 pods cardamom
  • 1 long chopped green chilli
  • 1 tspn cumin seeds
  • 1 tspn ground coriander
  • 1 tblspn grated fresh ginger
  • 2-3 cloves cloves chopped garlic

and stir for a few mins to release flavours and aroma.

Add marinated chicken pieces to onions and any juices from bowl and lower heat. Simmer for 20 mins

YOU ARE NOW READY TO ASSEMBLE

Place…

  • 1/8 cup vegetable oil

in a very large heavy based pot with a tight fitting lid, (or a couple of layers of foil tightly closed around the top).

 

Sprinkle over the oil…

 

  • 1/2 cup of the half cooked rice and
  • 2 cups black/brown cooked lentils or a drained 400g can.

 

Gently place cooked chicken and its marinade over rice and lentils.

 

Layer the half cooked potatoes on top. Gently push, DON’T STIR, potatoes into sauce to level the top a bit.

Sprinkle a ‘green masala’ mix of

  • 1 cup chopped fresh coriander
  • 1/2 cup chopped fresh mint

over the chicken and potatoes.

 

Slice…

  • 3 or 4 large ripe tomatoes

and place them in a layer on top of green masala mix.

 

Cover with remaining rice and gently sprinkle a cup of water over rice.

GARNISH

Garnish the top of the rice with…

  • 1/2 tblspn cumin seeds
  • 15 drops rose water (optional)
  • 2 tblspn crisp fried onion (asian style)

Cover pot, bring to boil and cook on high heat for 5 mins.

 

Reduce heat to lowest setting and simmer 45 mins, or until rice is tender.

 

TIME TO SERVE

Place finished pot in centre of table and tell everyone to be sure to dig down through all the layers.

My favourite part is if the rice and lentil layer “catches” a little on the bottom.

 

It is nice to serve with extra…

  • yoghurt and
  • fresh chopped mint

and lots of

  • spiced fruit chutney like Mrs Balls “Blatjang”.

TIPS:

This dish can be made in advance until you are ready to assemble on the day and cook.

Being a curry it is even nicer the next day!

It can also be arranged in a baking dish and cooked in the oven at 180C for about 45-60 mins.

You can also substitute lamb or goat for the chicken…. just simmer the curry during the preparation section for about 45 min.

Keeping the bones in the curry adds more flavour but you can cook it without bones if you prefer.

 

COMMENTS FROM OLD BLOG:

 

LORRAINE @ NOT QUITE NIGELLA. 17.07.2012

I adore biryani! Especially when the rice has that lovely texture to it and isn’t too soggy 😀

 

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