Mahi Special Birayani

 

MAHI CHICKEN BIRYANI 

Description:Biryani is a layered rice preparation, traditionally made with cooked meat and rice. The meat is flavoured with warm spices (garam masala) and a gravy with tomato or onion. The meat and rice are added in alternate layers and the whole pot is cooked with a sealed lid on top of it (dum).

There are two types of biryani - kachha and pakka. In a pakka biryani, the meat and rice are cooked fully and separately, and then layered together. The kachha biryani has par-cooked meat and rice, which are layered together cooked fully in a dum.

How we Cook Mahi Birayani-

• STEP 1

  Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

• STEP 2

  Heat 25g butter in a pan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

• STEP 3

  Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

• STEP 4

  Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

• STEP 5

  Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

• STEP 6

  Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve.