food for a restless mind

Chicken Biryani

This yummy and easy chicken biryani makes a great weeknight meal. This recipe was super easy, and yummy, and took just over half an hour to make once I’d chopped up the chicken.  I mentioned in some of my earlier posts that I don’t like cutting up meat, and usually get one of my parents to do it. Well last night they weren’t home while I was making dinner and I had to cut up some chicken thighs by myself. It took me forty-five minutes, most of which I spent trying not to faint and breathing through my mouth so I wouldn’t gag at the smell of the raw chicken. Anyway, after my unpleasant adventure with the chicken, and a thorough scrubbing of my hands, I got onto the rest of the meal which very quickly made the kitchen smell amazing, and chased out the smell of the raw meat.

First up, heat your oil or ghee in a frying pan. I used ghee, but feel free to use olive oil or whatever else you’ve got in your kitchen. Once the pan is nice and hot add in your chicken, and turn occasionally until cooked. Add the onion, jalapeno, spices, and salt and pepper, and stir until the chicken is coated in the spices, then saute until the onions are soft.

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Add the garlic, tomatoes, chickpeas, and raisins to the pan. Stir through the chicken mixture, then add the rice, and stock. Stir everything together then bring the mixture to the boil.

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Once the mixture is boiling turn the heat down to low, put the lid on and let the mixture simmer for fifteen minutes.

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Give the mixture a stir then put the lid back on and let it steam for another ten minutes. Fluff up the rice and stir through the lime juice and coriander, then serve.

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Ingredients

  • 1 tbsp of ghee, or vegetable oil of choice
  • 400g boneless chicken thigh, chopped smallish
  • 1 medium yellow onion, chopped
  • 1 jalapeno pepper, chopped (mine were pre-chopped and out of a jar)
  • 3 tbsp of minced ginger
  • 2 tsp of garam masala
  • 1 tsp of cumin
  • 1 tsp of turmeric
  • salt and pepper to taste
  • 2 tsp of minced garlic
  • 1 400g can of tinned tomatoes
  • ½ cup of raisins
  • 1 cup of rice
  • 2 cups of chicken stock
  • ¼ cup of chopped cilantro leaves
  • Juice from 1 lime, approx 1 tbsp
  • Optional: ¼ cup sliced unsalted almonds

Method

  1. First up, heat your oil or ghee in a frying pan. Once the pan is nice and hot add in your chicken, and turn occasionally until cooked.
  2. Add the onion, jalapeno, spices, and salt and pepper, and stir until the chicken is coated in the spices, then saute until the onions are soft.
  3. Add the garlic, tomatoes, chickpeas, and raisins to the pan. Stir through the chicken mixture, then add the rice, and stock.
  4. Stir everything together then bring the mixture to the boil then turn the heat down to low.
  5. Put the lid on and let the mixture simmer for fifteen minutes.
  6. Give the mixture a stir then put the lid back on and let it steam for another ten minutes.
  7. Fluff up the rice and stir through the lime juice and coriander, then serve.
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