Chicken Biryani is a traditional Indian dish of layered rice and meat. This, however, is not the richly flavoured authentic version, but the simpler dish that would be served in your local Indian restaurant. The full recipe is presented here and I hope you enjoy this classic Scottish dish of Chicken Biryani.
A Briyani is a traditional North Indian consisting of layers of rice and meat flavoured with plenty of ghee (clarified butter) and saffron. This makes a traditional biryani a very expensive meal (which is why it was traditionally only served at major festive occasions). The recipe given here is for the modern restaurant version, which includes less ghee and omits the saffron, making it a far more cost-effective dish. Indeed, this is exactly the same kind of Biryani that you will be served at your local Indian restaurant.
As this is based on pre-cooked chicken, pre-cooked pilau rice and pre-prepared curry sauce it is also very quick to make.
Go to the printable version of the recipe
2 tbsp vegetable oil
1 tbsp cashew nuts, coarsely chopped
1 tbsp sultanas (golden raisins)
800g (1 3/4 lbs) pilau rice
1l (4 cups) cooked curry sauce
1 tsp garam masala
1 tsp hot chilli powder (or to taste)
1/2 tsp salt
Add the chicken pieces to the wok. Stir to coat and instantly turn down the heat to low. Warm the rice either in a pan or a microwave and add to the chicken. Heat for 2 or 3 minutes, stirring very gently so you don't break the grains (if you can it's better to toss the mixture than stirring as this will preserve the rice). Transfer the rice and meat mixture to a serving dish and keep warm in the oven.
Add the curry sauce to a separate pan, bring to a simmer then add the garam masala, the chilli powder and the salt. Pour the sauce into serving dishes then sprinkle the biryani with the nuts and sultanas and serve.
A Briyani is a traditional North Indian consisting of layers of rice and meat flavoured with plenty of ghee (clarified butter) and saffron. This makes a traditional biryani a very expensive meal (which is why it was traditionally only served at major festive occasions). The recipe given here is for the modern restaurant version, which includes less ghee and omits the saffron, making it a far more cost-effective dish. Indeed, this is exactly the same kind of Biryani that you will be served at your local Indian restaurant.
As this is based on pre-cooked chicken, pre-cooked pilau rice and pre-prepared curry sauce it is also very quick to make.
Go to the printable version of the recipe
Restaurant-style Chicken Biryani Recipe
Ingredients:
450g (1 lb) Indian cooked chicken2 tbsp vegetable oil
1 tbsp cashew nuts, coarsely chopped
1 tbsp sultanas (golden raisins)
800g (1 3/4 lbs) pilau rice
1l (4 cups) cooked curry sauce
1 tsp garam masala
1 tsp hot chilli powder (or to taste)
1/2 tsp salt
Method:
Halve each chicken piece then set aside. Meanwhile heat the oil in a wok, add the nuts and cook until lightly golden, remove with a slotted spoon and set aside. Add the sultanas to the wok and remove within a second or two (as soon as they've plumped up) and set aside.Add the chicken pieces to the wok. Stir to coat and instantly turn down the heat to low. Warm the rice either in a pan or a microwave and add to the chicken. Heat for 2 or 3 minutes, stirring very gently so you don't break the grains (if you can it's better to toss the mixture than stirring as this will preserve the rice). Transfer the rice and meat mixture to a serving dish and keep warm in the oven.
Add the curry sauce to a separate pan, bring to a simmer then add the garam masala, the chilli powder and the salt. Pour the sauce into serving dishes then sprinkle the biryani with the nuts and sultanas and serve.
Printable version of the Recipe
india, curry, chicken, biryani, rice, chicken, restaurant
Meat
India
Restaurant-style Chicken Biryani
https://fabulousfusionfood.blogspot.com/2019/05/restaurant-style-chicken-biryani-recipe.html
Restaurant-style Chicken Biryani. This is a traditional Indian restaurant dish of prepared rice and chicken cooked in a curry sauce base, exactly the way Indian Restaurants make it.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWrbUxn-U6dJT32UzFgK-qSAf5R4mM0QtIbdRhCddO2Dao5vNxxgt6K3BF1lWCoJyaYqNp5UW5-Qrhbw85ofuRKcQrY62af-7jVGhX0LHllDI-6CklR476irp6oKfqNj3iQ4LdGONIZA/s1600/chicken-biryani.png
2019-05-06
Yield: 4–6
Restaurant-style Chicken Biryani
Restaurant-style Chicken Biryani. This is a traditional Indian restaurant dish of prepared rice and chicken cooked in a curry sauce base, exactly the way Indian Restaurants make it.
prep time: 25 mins
cook time: 25 mins
total time: 50 mins
Ingredients:
- 450g (1 lb) Indian cooked chicken
- 2 tbsp vegetable oil
- 1 tbsp cashew nuts, coarsely chopped
- 1 tbsp sultanas (golden raisins)
- 800g (1 3/4 lbs) pilau rice
- 1l (4 cups) cooked curry sauce
- 1 tsp garam masala
- 1 tsp hot chilli powder (or to taste)
- 1/2 tsp salt
Method:
- Halve each chicken piece then set aside. Meanwhile heat the oil in a wok, add the nuts and cook until lightly golden, remove with a slotted spoon and set aside. Add the sultanas to the wok and remove within a second or two (as soon as they've plumped up) and set aside.
- Add the chicken pieces to the wok. Stir to coat and instantly turn down the heat to low. Warm the rice either in a pan or a microwave and add to the chicken. Heat for 2 or 3 minutes, stirring very gently so you don't break the grains (if you can it's better to toss the mixture than stirring as this will preserve the rice). Transfer the rice and meat mixture to a serving dish and keep warm in the oven.
- Add the curry sauce to a separate pan, bring to a simmer then add the garam masala, the chilli powder and the salt. Pour the sauce into serving dishes then sprinkle the biryani with the nuts and sultanas and serve.
© Dyfed Lloyd Evans
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