Ingredients | serves 4:
300g Nice Rice Pure Basmati rice, washed
700ml water or chicken stock
2 tbsp ghee
1 medium onion, thinly sliced
1 tbsp ginger-garlic paste
1 medium tomato, chopped
3 tbsp biryani masala
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
450g chicken thighs or breast, cut into bite-sized pieces (or 400g mixed vegetables for a veg biryani)
120g fresh or frozen peas
10g fresh mint leaves
10g fresh coriander
Salt, to taste
Yoghurt and lemon wedges to serve.
Method:
- In a large pot, bring water or chicken stock to a boil. Add a pinch of salt and the washed rice. Cook the Nice Rice until it is about 70-80% done. Drain and set aside.
- In a large pan or pot, heat the oil or ghee over medium heat. Add the sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for another minute until fragrant. Stir in chopped tomato, biryani masala, garam masala, turmeric, and red chilli powder, cooking until the oil separates.
- Add the chicken (or vegetables) and cook, stirring occasionally, until almost cooked through.
- Layer the partially cooked rice over the chicken and sprinkle peas, Cover and cook on low heat for around 15 minutes, allowing the rice to steam and the flavours to blend.
- Gently fluff the biryani with a fork. Serve with a dollop of yoghurt and a good squeeze of lemon.