Recipes

Biji’s Chicken Biryani

Biji’s Biryani Recipe

Chicken Biryani
Chicken Biryani in pan

My husband is Indian, and his mum (whom my daughters affectionately call Biji) makes the most delicious Indian food.

We’ve stolen some of her recipes which we now cook at home and her Chicken Biryani is a household staple.

I’m forever getting asked to share the recipe, it’s is super quick and easy to make and also a fab option for batch cooking/dinner parties, so here it is:

Serves 6 

Ingedients

2 packs of (roughly 600g per pack) skinless/boneless chicken thighs – Chopped
Patak’s Tandoori Spice Marinade (one jar will last for a few biryani’s)
1 tub Natural yoghurt
Garam Massala
Salt
Pepper
Tumeric
Cumin Seeds
Garlic (I use the ready chopped jars)
Ginger (I use the ready chopped jars)
Green Chilli’s
Basmati Rice
Vegetable Oil
2 Onions (or half a bag of frozen ready chopped onions)
1 tin of chopped tomatoes
Fresh Coriander (optional)

Recipe

1.     In a bowl, mix 2 large tablespoons of Curry Paste, 3 large tablespoons natural yoghurt, 2 heaped teaspoons garam masala, 2 heaped teaspoons cumin seeds, 2 teaspoons salt, 1 teaspoon turmeric, 5 garlic cloves, 1 chunk of grated garlic (or one heaped teaspoon of the Easy Chop garlic and one teaspoon of the Easy Chop Ginger) and 2/3 green chillis (chopped – I use scissors) and mix well. Season with pepper.

2.     Chop the chicken thighs & add to the mixture, leave to marinate whilst you chop the onions (or for an even quicker option, use frozen ready chopped onions).

3.     Put some vegetable oil in a large pan with 2 teaspoons cumin seeds and add the onions to the pan.

4.     Once the onions have softened and are browning, add in the chicken and marinade.

4.     Leave to cook over a medium/high heat – stirring every now and then.

5.     Wash 2 cups of rice til water is clear

6.     Put a small drop of vegetable oil in a large saucepan and add a tablespoon of cumin seeds, leave for a few seconds until you can smell the cumin.

7.     Add the rice and 4 cups of boiling water (or simply double the water:rice ratio depending on how many cups of rice you decide to use) & some salt to taste.

8.     Put on high heat until the water starts to bubble then reduce to a medium heat and leave to cook.

9.     Once the chicken has browned and is cooked through, add the tin of chopped tomatoes and leave to cook for a further 5-10 minutes. Season to taste.

10.  Once the rice has cooked through, get a large serving bowl and mix one layer of rice, one layer of biryani and mix in until all ingredients are combined.

11.  Add in fresh coriander (optional)

12.  Serve with natural yoghurt.

Chicken Biryani