cups basmati rice, washed
tbsp Noor Oil
medium white onion, sliced
cloves garlic, crushed
tsp grated ginger
g skinned chicken breast fillet
medium tomatoes, peeled and pureed
cup low fat yoghurt
tsp lemon juice
tbsp tomato paste
tbsp ground garam masala
tsp ground turmeric
tbsp coriander leaves, chopped
tbsp fresh mint, chopped
pinch of saffron, soaked in ¼ cup water
Some consider biryani to be an overwhelming dish. Because the flavor is so rich and delicious, it is often believed that preparing this dish is a tedious and lengthy task. And for most parts that assumption is right. But this recipe is tasty and very easy to prepare.
Cook 2½ cups rice in 3½ cups water in a medium saucepan, stirring it momentarily, until it boils. Cover and simmer for 15 minutes or until rice is cooked. Keep aside to cool down slightly.
Meanwhile pour Noor Oil in a large sauce pan or a wok, cook the onion until golden brown in colour.Now add garlic and ginger and sauté well. Add the chicken to the pan with the onion, ginger, and garlic, cook until it’s done.
Add the flavoured bouillon cubes, tomato, yoghurt, lemon juice, tomato paste and all the ground spices. Bring it to boil and simmer for 10 minutes. Remove from heat and keep aside.
In a medium sized pot, place half the quantity of the prepared rice and put the chicken mixture on top. Sprinkle the chopped coriander and mint over the mixture and cover the top with the remaining rice. Pour the saffron water on top.
Cover firmly with the lid and cook over low heat for 30 minutes or until rice is completely cooked.
When serving, scoop out the white rice digging deeper into the pan to scoop out the cooked chicken and masala. On a clean plate serve the rice with a piece of chicken on top. Sprinkle nuts and fried onions on top of the Biryani.
Serve hot with yoghurt (mixed in with sumac and fresh mint) and a salad with tomato, cucumber and lime.