Recipe: Mama B’s Chicken Biryani by Ruby Bhogal
My passion for all things cooking comes from my mum. She’s the reason I’m such a foodie. I’ve been so lucky to grow up in a household where food is in abundance and I was introduced to a plethora of spices from an early age. I wouldn’t be where I am now if I hadn’t constantly followed Mum around the kitchen from a young age, asking to stir the pot and whether I could help.
Saturday nights are religiously curry night at my parents and her biryani is my favourite. It is packed full of flavour, easy to cook and hugely nourishing. Hearty, warm and comforting – it reminds me of her and brings all the homely feelings that a good dinner should.
FOR THE RICE:
– 2 glasses Tilda Basmati Rice
– 3 ½ glasses water
– 1 tsp salt
– ½ tsp garam masala
– ½ tsp turmeric
– ½ tsp chilli powder
– 1 small onion, chopped
– 15g salted butter
– 1 glass mixed frozen veg (peas, carrots, sweetcorn)
– 1 ½ tsp cumin seeds
FOR THE CHICKEN:
– 1kg chicken pieces (boneless and drumsticks)
– 2 medium onions, diced
– 1 tbsp olive oil
– 4 garlic cloves
– 3 tsp ginger
– ½ tinned tomatoes
– 2 tsp green finger chillies, chopped
– 1 tsp turmeric
– 2 ½ tsp salt
– 1 tsp garam masala
– A handful of fresh coriander
1. Into a medium-sized saucepan, add the chopped onions and gently heat in the butter. Once melted, add in cumin and continue to sizzle for 2 mins. Add in the frozen mixed vegetables and allow to cook for 5 minutes – remember to stir regularly. When the veg has cooked through, add in salt, turmeric, garam masala and chilli powder. Stir well and add in the water.
2. While the water is heating up, wash the rice thoroughly in cold water to remove the starch. Drain and add into the saucepan. Stir well, bring to the boil and then lower the gas and place on a lid. Keep the rice on the heat for approx 15 mins until the water has cooked out.
3. Into a large saucepan, add in the diced onions and oil and cook. The onions should be golden brown and translucent before you add in the garlic. Grate in the cloves of garlic, followed by the grated ginger and mix well.
4. Add in the tinned tomatoes, followed by the green chillies, turmeric, salt and garam masala. Stir well before adding in the chopped fresh coriander
5. Reduce the sauce for around 5 mins before adding in the chicken. Allow the chicken to cook thoroughly and any excess water has been cooked out. Check the temperature of the chicken to ensure it is cooked, before adding in the cooked rice. Mix well to bring together
6. Transfer to a serving bowl and sprinkle on top some more fresh coriander. Serve alongside a fresh green salad and raita.
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