Ingredients

500g

Chicken thighs/ legs

For rice

225g

basmati rice (wash & soak for 20 min)

½ tsp

salt

cardamom

1 one inch stick

cassia bark (or cinnamon stick)

cloves

bay leaf

medium red onions (cut finely)

1 inch piece

ginger

3 cloves

garlic

2-3

green chillies

tomato

2 tbsp

mint leaves

125ml

yoghurt (Greek)

Roast and grind the following spices

1tsp

poppy seeds

¼ tsp

black cumin seeds

1 tsp

fennel seeds

4-6

peppercorns

½ inch

cinnamon

cloves

green cardamom

½ (only seeds)

black cardamom

star anise

nutmeg

Fry the following ingredients for garnishing

3 tbsp

ghee/butter

1 tbsp

oil

10-15

whole cashew nut split into ½

2 tbsp

raisins

red onions sliced lengthwise (finely)-or purchased

Other Ingredients for garnishing

3-4 tbsp

coriander leaves

25 ml

warm milk

A pinch

saffron

lemon (juice)

2 tsp

rose water

A fabulous aromatic rice dish from Sharmini Thomas. Don't be put off by the length of ingredients, this is a truly delicious curry and well worth the effort.

"Biryani is a popular rice dish from the Indian sub-continent served usually at weddings or any other festival. It is a magnificent dish redolent of myriad spices, caramelised onions and exotic dry fruits, and is probably the most aromatic rice ever cooked. The cooking process of Biryani manifests a perfection of culinary art."

Method

Rice preparation

Soak washed rice in 500 ml of water for 20 minutes. (This allows each grain to absorb water so it sticks less to the next grain while cooking).
Strain and leave in a sieve set over a bowl for 10 minutes.
Fill ¾ of the saucepan with water, ingredients for rice (see above) and bring it to boil.
Add in rice and give a stir then leave it to cook for about 6-8 minutes on moderate heat. Do not cover the saucepan.
Lift some rice grains out with a slotted spoon and nibble a grain or two. When ¾ done, drain in a colander. Then spread on a tray to cool.

Fry ingredients for garnishing

In a wok, fry the cashew nuts in 1tbsp oil and 2tbsp ghee until pale brown. Remove and drain on an absorbent kitchen towel.
Next, fry raisins and drain on an absorbent kitchen towel.
In the same oil/ghee or add little more if necessary, fry sliced onions until golden brown. Remove and drain. (optional if using purchased fried onions)

In the same oil add sliced onions. Stir fry until it becomes translucent.
Add finely cut ginger, garlic and green chillies.
When oil separates and the lovely cooked aroma appears, add tomato pieces. Cook until it softens.
Roast dry ingredients. When cool grind them to a powder.
Add ground spices to the cooked tomato mixture.
When the lovely fried aroma appears, add in chicken pieces and stir occasionally until they become white in colour and are sealed. Add yoghurt, chopped mint and salt. Cook for 15 -20 minutes (until chicken is done and oil floats on top of the curry).

Biryani finishing touches

Place ½ amount of cooked rice over the chicken curry
Drizzle 1 tbsp melted ghee, ½ amount of juice of ½ a lemon, ½ amount of saffron mixed with warm milk, 1 tsp rose water, ½ amount of chopped coriander leaves, ½ amount of fried onions, raisins and cashew nuts.
Then layer with remaining rice and repeat (step 2) with the remaining garnishing.
Cover and cook on a low flame for 15 minutes.
Serve with Kerala salad (yoghurt, chopped tomatoes, red onion & mint) and poppadom.

For more of Sharmini's recipes, why not try:

Sharmini's Chicken Tikka Masala

Bombay Potatoes

For more information about Sharmini's Indian cookery courses, please visit: Sharmini's Cookery Courses