Chicken Biryani

Serves 6
by Tenina Holder

From my understanding, Biryani is a recipe that takes all day, (and then some) if done in the traditional manner! It is also a dish cooked with the bone in the meat, which naturally adds flavor as well as nutrition, the variety of spices used is wide and every region/family has its own version! I believe that cooking all day with love for the dish, the flavours and the potential diners is wonderful and there are occasions when I do that, but not tonight! At the risk of offending the true Biryani aficionados, and throwing caution to the winds and WAAAY too busy to spend a whole day on one recipe, armed with a trusty Thermomix…(what else??) this is my version. And damn delicious it is too…if I say so 'may-self'! You can use brown/red/white or black rice if you wish or a combo and if you are really going out on a limb, how about replacing the rice with quinoa….there are no bones, no layers of rice and chicken, it is simple in the extreme. So perhaps I should call it something else? Suggestions willingly accepted. (Oh and don’t forget the Naan)

Need

  • 1/2 cinnamon stick
  • 2 tbsp coriander seeds
  • 1 tbsp dried chilli flakes (or to taste)
  • 1 tsp sea salt
  • 6 cloves of garlic
  • 2 eschalots
  • 1 brown onion (approx 80g)
  • 20 g peeled ginger
  • 20 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 1200 g chicken thigh fillet, cut in large pieces
  • 400 g liquid chicken stock
  • 400 g water
  • 200 g rice of choice
  • 50 g dried currants
  • 2 bay leaves
  • 2 tsp cardamom seeds
  • Pinch saffron threads
  • 50 g butter or ghee
  • Pistachios, almonds or other nuts of choice, toasted

Do

1  

Place cinnamon, coriander, chili flakes and salt into Thermo bowl and mill 5 sec/speed 10.

2  

Add garlic, eschalots, onion, ginger and EVOO and chop for 2 sec/speed 6. Saute 8 min/Varoma/speed 2.

3  

Add chicken and stock and cook 6 min/100ºC/Reverse + speed soft.

4  

Preheat oven to fan forced 200ºC.

5  

Pour chicken mixture into large oven proof dish and stir through water, rice, currants, bay leaves, cardamom seeds and saffron threads. Cover and bake for 1 hour.

6  

Check liquid and add more water if needed. (Rice will absorb more or less water depending on variety used.)

7  

Taste and adjust seasoning if required. Stir through butter or ghee.

More

Serve with nuts and sliced chili's and garnish with fresh bay leaves. A dollop of natural yogurt is also nice.

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