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The Joe Finnegan Show

RECIPE: Chicken Biryani by Sham Hanifa, Cottage Restaurant

Mar 19, 2019 10:26 By Denise Canavan
RECIPE: Chicken Biryani by Sham Hanifa, Cottage Restaurant
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Chicken Biryani

Recipe Serves 4

PREP TIME 15 minutes ¦ COOK TIME 25 minutes ¦ TOTAL TIME 40 mins

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Ingredients
30 g salted butter
200 g onion sliced
500 g chicken, thighs or chicken fillet (cut into Chunk)
4 cloves garlic, sliced
1 teaspoons ginger, sliced
1 teaspoon of cumin seed
1 teaspoon chili powder
1 teaspoon ground turmeric
3-4 green cardamom pods
6 cloves
2 star anise
2 bay leaves
1 teaspoon ground cinnamon
1 teaspoon of salt
1 green chili
1 small bunch of coriander leaf
1 small bunch of mint leaf
250 g basmati rice
2 litre boiling water or chicken stock

Method:

  1. Heat up the Large Pot until Smoky hot and melt the butter.
  2. Add in the sliced onion, garlic, ginger, cinnamon, cumin, Star anise, chili powder and fry for 2 mins.
  3. Add in the chicken and sear until golden brown.
  4. At this point add in cardamom pods, bay leaves, turmeric, cloves and green chili.
  5. Fry all together until chicken coated in spice.
  6. Add in rice to the pot and stir thoroughly for approx. 2 mins.
  7. Add in boiling water/stock & salt and bring to the boil.
  8. Cover and allow to simmer for approx. 20 mins until rice and chicken is cooked through stirring at regular intervals to avoid the briyani sticking to the bottom of the pot.
  9. Before serving sprinkle with coriander and mint.
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Serving suggestions:
Naan bread
Mixed leaf salad
Chutney
Cucumber riata – cucumber, natural yoghurt and squeeze lime juice.

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