Chef Cyrus Todiwalas Chicken Biryani
The ultimate one-pot dish, a Biryani is a mixture of rice, spices and meat. The dish tastes fantastic when freshly made, but is perhaps even better when reheated and eaten the next day. Featured in cookbook Simple Spice Vegetarian by author and chef Cyrus Todiwala.
- Servings: 6
Source: Tilda Rice UK
Ingredients
- Tilda Pure Basmati Rice, 400g
- Chicken bird, jointed into 8–12 pieces, 1 × 1.3kg
- Water, 3 litres
- Potatoes 2–3, cut into chunks
- Bay leaves, 2–3
- of saffron threads
- fresh mint leaves, 20–25, torn
- Fresh coriander, 6–8 sprigs
- A generous knob of butter
- For the marinade
- Onions, 500–600g, sliced as thinly as possible
- Extra virgin rapeseed oil, 200ml
- For frying
- Thick greek yogurt, 250ml
- Red chilli powder
- heaped teaspoon ground cumin
- heaped teaspoon ground coriander
- tablespoon ginger and garlic paste
- tablespoons Garam masala
- teaspoon lime juice from ½ lime
- Fresh green chillies, 2–3 large finger-type, sliced lengthways into 4 strips
- Chopped or whole plum tomatoes, 400g can
- teaspoon salt
- To serve
- Mixed raita
- Daal such as my parsee-style toor daal