Tue, 26 September 2023
Ingredients
500g basmati rice ( rinsed several times unit the water runs clear )
4 tbsp oil
2 onions
Thumb sized piece of ginger
3-4 cloves garlic
50g ( roughly ) of korma curry paste
1 chicken stock pot
2 medium potatoes
½ cauliflower
200g frozen peas / large handfuls spinach
Juice ½ lemon
100g cashew nuts for roasting & salting
Optional: 2 chicken thighs
Garnish
Pickled pink onions
Greek coconut yogurt
Poppadoms
Mango chutney
Desiccated coconut or coconut flakes
Coriander ( or parsley )
Method
• Mise en Place ( Preparation ): Peel & dice the onion, Grate the ginger and garlic ( or finely dice ). Peel the potatoes and cook into large cubes.
• Preheat the oven to 180? fan.
• Chicken: If using the chicken, pat dry with kitchen paper, score the skin and sprinkle with sea salt. Heat the oil in a large flat pan. Place the chicken in skin side down and allow to crisp and brown. Turn over and brown the other side for about 2 minutes. Remove from the pan and set aside.
• Turn the heat down to low-medium heat using the same pan and oil. Cook off the onions, ginger and garlic for about 5 minutes until soft and every aromatic.
• Add in the korma paste and rice and cook for about 2 minutes.
• Add in the potatoes and cauliflower. Add in the stock pot and cover with water. Stir well.
• Sit the chicken on top.
• Pop the lid on ( or cover with foil ) and cook in the oven for about 45 minutes.
• After 30 minutes, remove from the oven. Lift the lid and toss through the spinach/peas. Cover again and pop back in for about 10 minutes. Taste and add salt or a pinch of sugar if needed. Add a squeeze of lemon juice.
• While the biryani is cooking, toast the cashews in a dry pan until golden. Set aside.
• Serve: To serve, garnish with coriander and a big dollop of yoghurt. Sprinkle some pickled red onions on the top, a scattering of coconut and serve a big bowl of mango chutney and poppadoms on the side.
• Enjoy every bite.
