Biryani, also known as biriyani, biriani, birani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of South Asia.
Ingredients for the marinade
1 tsp turmeric powder.
2 tsp ginger and garlic paste.
2 tbsp. dhania powder.
2 tsp jeera powder.
1 tsp masala.
The juice of 1 lemon.
2 tsp salt.
Using a spoon, mix everything till well combined.
Add your cubed chicken pieces.
Mix so that the chicken is nicely coated.
Cover with cling wrap and pop into the fridge overnight to marinade.
Ingredients for the biryani.
1.2kg chicken fillet cut into cubes.
7 medium potatoes, peeled and quartered.
3 cups raw rice, soaked in water overnight.
2 cinnamon sticks.
3 bay leaves.
500g homemade par boiled lentils or 2 tins of store-bought par boiled lentils
1 cup double beans.
1 cup Gadra (Borlotti) beans
1 tsp jeera seeds
Season with salt.
1 tsp turmeric powder.
2 tsp Briayni masala.
1 tbsp. masala.
1 tsp garam masala.
1 onion, finely chopped.
Method for the biryani:
Heat a pot with some oil on the stove.
Add the jeera seeds, cinnamon sticks, bay leaf and aniseed, allow to fry for a couple of minutes till you can start to smell the jeera.
Add the chopped onions and salt and fry until the onions start to brown.
Add the Gadra (Borlotti) beans and double beans as well as the lentils, mix well.
Add the spices and the chopped tomato, mix so that the spices coat everything.
Add the marinated chicken as well as the leftover marinade in the bowl.
Mix well and add the quartered potatoes.
Add the drained rice and mix well so that everything is coated.
Add enough water to cover the rice, cover and allow to cook till the rice is soft. You can add more water as you need till the rice is ready.
When the rice is cooked.
Line an ovenproof dish with foil and place the biryani into the dish. Cover the top with foil.
Pop into a preheated oven and allow to steam at 150 degrees for 60 – 90 minutes.
Serve with buttermilk and enjoy
Prepared, tried and tested by Bobby Swanson
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