Chicken Biryani
Biryanis are served on feast days in Serves 4
Full Choice 8 pts per serving
No Count: Count points for oil (2½pts) and sultanas (2pts) or use frylight & count sultanas (2pts)
1 medium onion(s), chopped roughly
2 clove garlic, chopped
1 teaspoon grated ginger root, 2 cm piece, chopped
1 portion fresh green or red chilli(s), (green) deseeded and chopped
1 tablespoon sunflower oil (2½pts)
6 medium skinless chicken thigh portion (75g uncooked), boneless, cubed
2 tablespoon curry powder, mild
2 1/2 teaspoon salt
1 small portion natural low-fat yogurt, 150 ml, 1/4 pint, plain
1/2 teaspoon pepper, freshly ground, black
200 g dried rice, basmati or long-grain
2 heaped tablespoon sultana(s) (2pts)
2 medium egg(s), hard boiled, quartered
1 tablespoon fresh coriander, a few sprigs or parsley
- Make a
fresh spicy taste by puréeing the onion, garlic, ginger and chilli in a
food processor. Heat the oil in a large non-stick frying pan and then brown
the chicken thighs all over. Remove from the pan.
- Stir
the fresh spice paste into the pan juices and cook for a minute. Then mix
in the curry powder and ½ teaspoon salt and cook for 30 seconds.
- Return
the chicken pieces to the pan and stir in the yogurt plus 5 tablespoons of
water and some freshly ground pepper. Bring to the boil and then transfer
everything to a heavy-based medium-size saucepan with a well-fitting lid.
Return to the boil, cover, and simmer very gently for 15 minutes.
- Meanwhile,
put a large pan of water on to boil and add 2 teaspoons of salt. When the
water boils, stir in the rice and then return to the boil. Cook on a
medium heat for 8 minutes, then drain in a sieve and rinse in hot water.
- Uncover
and stir around the chicken pieces. Spoon the par-cooked rice on top of
the stew. Cover tightly and continue cooking for another 10 minutes. Remove
from the heat, without lifting the lid and allow to stand for 5 minutes.
Then gently fork the rice and chicken together.
- Spoon
on to a serving plate in a mound and scatter over the sultanas and egg
quarters. Garnish with herb sprigs and serve.
Chicken Biryani
Serves 4
600g chopped chicken
2 large onions, chopped into small pieces
1 tsp “very lazy” garlic
1 tsp “very lazy” ginger
1 tsp “very lazy” chillies
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp curry powder
½ ground cinnamon
1 tbsp. sweetener
Pinch of grated nutmeg
8oz basmati rice (rinsed) (ff)
1 Cinnamon stick
1 tin chopped tomato
1 Knorr chicken stock pot
1 400ml of hot water
½ cup frozen peas
2 bay leaves
*Fresh coriander
*1/2 cup raisins (if used then Syn)
Wash the rice several times until the water
runs clear then place the rice in a saucepan of boiling salted water with a
cinnamon stick , cook with a lid on for 10-12 mins then remove the cinnamon
stick, pour the rice through a sieve and then return to the saucepan, replace
the lid and allow to steam.
In a frying pan sprayed with Fry Light cook
onions, bay leaves, ginger, chillies & ginger until golden. Add the cumin,
turmeric, coriander, cinnamon, sweetener & nutmeg, (raisins if required)
cook for a further 5 mins.
Add chicken and brown it, cook for 10mins then
add the tomatoes, stock, peas and cook until the chicken is cooked. Remove bay
leaves.
(At this point you could place the curry in a
slow cooker and leave on low for several hours and make the rice when you
require the meal.)
Add the chicken to the rice and allow the
flavours to infuse with the lid on for 5 mins, mix together and plate up,
sprinkle with fresh coriander if required.
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