Vellore Style Chicken Biriyani
Chicken, basmati rice and cashews come together in this South Asian biryani, fragrant with ginger and turmeric and baked in the oven.
40 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- medium
- 1
Mix the chicken with salt, ginger, garlic paste, turmeric powder, chillie powder. Cover and keep in the fridge.
- 2
Measure 3 C basmati rice. Wash and soak in 1 C lukewarm water. Heat the olive oil in a big pan.Add the sliced onions and fry until dark golden brown. This will take at least 10 minutes.
- 3
Add cinnamon, cloves and cashewnuts. Fry for 2-3 minutes. Meanwhile mix the ginger and garlic paste with ground cardamom.
- 4
Add this to the pan and fry well. Add the bay leaves if using. Add the mint and coriander leaves and fry for a few minutes.
- 5
Add the chillie and coriander powders and fry well. Add the tomatoes and cook until the oil rises to the top.
- 6
Add the chicken pieces and fry for 5 minutes, then cover and cook for 7-8 minutes. Stir well and add the salt.
- 7
Add 3 1/2 C water (double the amount of rice minus 1C yoghurt, 1C in the rice already,1/2 C from the chicken).
- 8
Bring to the boil. Pour the yoghurt in while mixing well. Add the rice and cook on low heat until the water is at the level of the rice.
- 9
Cover tightly with foil and put into an oven at 170* for 15 minutes. Turn off and do not touch until serving- upto 5 hours later.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
