Recipe: Ruby Bhogal’s ‘Mama B’s Chicken Biryani’
The reason I am a real foodie and my passion for all things cooking comes from my Mum. I have 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. Saturday nights are religiously curry night at my parents and one of my most favourite things my Mum makes for us is a biriyani. It is packed full of flavour, easy to cook and hugely nourishing.
For me, food is always about tasting incredible, whilst also offering a nutritious element. I wouldn’t be where I am now if I hadn’t constantly followed my Mum around the kitchen from a young age, asking to stir the pot and whether I could help. It is such a huge passion of mine and now being able to cook a dish inspired by my Mum for my Mum is incredible.
Hearty, warm and comforting – the dish reminds me of her and brings all the homely feelings that a good dinner should.
FOR THE RICE:
– 2 glasses Tilda Basmati Rice
– 3 3/4 glasses water
– 1tsp salt
– 1/2tsp garam masala
– 1/2tsp turmeric
– 1/2tsp chilli powder
– 1 small onion chopped onions
– 15g salted Butter
– 1 glass mixed frozen veg (peas, carrots, sweetcorn)
– 1 1/2 tsp cumin Seeds
FOR THE CHICKEN:
– 1kg chicken (boneless and drumsticks)
– 2 medium onions – diced
– tbsp. olive oil
– 3 to 4 garlic cloves
– 3tsps ginger
– ½ tinned tomatoes
– 2tsp green finger chillies – chopped
– 1tsp turmeric
– 2 ½ tsp Salt
– 1tsp garam masala
– a handful of fresh coriander
1. Into a medium-sized saucepan, add in the chopped onions and gently heat in butter. Once melted, add in cumin, continue to sizzle for 2 mins. Add in the frozen mixed vegetable and allow to cook for 5 minutes – remember to regularly stir. When the veg has cooked through, add in salt, turmeric, garam masala and chilli powder. Stir well and add in the water.
2. Whilst the water is heating up, wash the rice thoroughly in cold water to remove starch. Drain from the water and add into the saucepan. Stir well, bring to the boil and then lower the gas and place on lid. Keep the rice on the heat or approx. 15mins until the water has cooked out.
3. In the meantime, let’s get the chicken cooked. 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 and mix well, followed by the grated ginger. 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. The base needs to reduce for approx. 5 mins before we add 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.